The invention discloses a fragrance enhancement method of litchi liquor. The fragrance enhancement method comprises the following steps of 1, shelling and stoning litchis, taking pulp and adding water to conduct pulping; 2, adjusting the pH value of litchi pulp, adding pectinase to conduct enzymolysis, and filtering enzymatic hydrolysate, wherein the filter liquid is litchi juice; 3, adjusting the sugar degree of the litchi juice to 16%-18%, inoculating active dry yeast, and conducting fermentation for 6-8 days to obtain primary liquor; 4, adjusting the pH value of the primary liquor to 4.0-5.0, adjusting the sugar degree to 6%-8%, inoculating the active dry yeast, and continuing to conduct fermentation for 2-3 days to obtain secondary liquor; 5, adjusting the pH value of the secondary liquor to 4.0-5.0, adjusting the sugar degree to 16%-18%, inoculating the active dry yeast, and continuing to conduct fermentation for 6-8 days to obtain tertiary liquor; 6, conducting centrifugal filtration on the tertiary wine, and conducting aging, so that the litchi liquor is obtained. According to the fragrance enhancement method, the fragrance can be enhanced, the alcoholic strength of the fermentation broth is not influenced, the wine fragrance of the fermentation broth is stronger, and the color of the liquor is not obviously changed.