The invention relates to a Baijiu brewing process, and in particular, relates to a Baijiu brewing method for accelerating ripening and preventing retrogradation. A method adopting Ru porcelain and/orRu porcelain glaze powder mixed in pit mud and/or distiller's grains in fermentation is adopted for Baijiu brewing. The method has the advantages that with the characteristics of piezoelectric effectproduced by the Ru porcelain or Ru porcelain glaze powder in the fermentation environment of Baijiu, an electromagnetic field which can promote reduction of the self-diffusion coefficient of ethanol molecular clusters can be produced, so the enhancement of the self-diffusion coefficient of ethanol at high temperature is restrained, the mouthfeel of Baijiu is improved and a ripening accelerating effect is played. On the other hand, the formation of compounds in Baijiu is basically completed in the process of fermentation, so when the fermentation of Baijiu is completed, the compounds in Baijiuform a relatively stable structure. Therefore, compared with a method of accelerating the ripening of Baijiu after completion of the fermentation, the method can effectively prevent retrogradation ofBaijiu.