This invention discloses a method for fermenting
mung bean-based light-
aroma baijiu in a gradient-temperature controlled earthen vat, comprising: S1
Raw material pretreatment, in which shelled mung beans are soaked and steamed at low temperature and then mixed with red
sorghum at a
mass ratio of 15-20:80-85, followed by high-temperature soaking and
steaming to gelatinize; S2 Gradient-temperature controlled earthen vat
fermentation, in which light-
aroma low-temperature koji is added to the vat for 28 days of
fermentation, with the temperature controlled at 18-22℃ in the early stage, rising to 25-28℃ and maintaining it in the middle stage, and then dropping to 15-18℃ in the later stage, with the peak temperature ≤32℃ throughout the process; S3
Distillation, in which steamed rice husks are added and the mixture is distilled, with 65% vol of the middle section of the liquor collected. This invention, through the synergistic effect of
mung bean pretreatment and three-stage gradient
temperature control, imparts the characteristic light
aroma of mung beans while maintaining the typical style of light-aroma baijiu, resulting in a mellow, sweet, and long-lasting liquor with strong process
controllability, suitable for large-scale production.