Fecha de publicación: 23/09/2022 Fuente: WIPO Wine The invention relates to the technical field of mung bean wine bacterium cultivation, in particular to a bacterium cultivation process for mung bean wine preparation, which comprises the following steps: S1, cleaning mung beans and Chinese yam, soaking, primarily steaming, suffocating in water, and re-steaming to obtain a mixed clinker; s2, the mixed clinker is evenly spread on a summer sleeping mat, the thickness is 3-5 cm, and the mixed clinker is evenly spread and cooled; s3, uniformly scattering distiller's yeast powder on the surface of the mixed clinker; s4, putting the mixed cooked material after the yeast is scattered into a bacterium cultivation box for bacterium cultivation saccharification; and S5, after the standard is checked, the bacterium cultivation work is completed. The process is rigorous, and the prepared mung bean wine is strong in wine aroma, crystal clear in color, fragrant, mellow and normal in taste, mellow and sweet in aftertaste, tasty and refreshing, meets the standards of winemen, has better market prospects, is free of mildewing, precipitation and foreign flavor, and effectively solves the problem that the wine appearance is affected due to starch gelatinization.