The application discloses a
brewing method for improving the quality of a light-
flavor type base liquor by using medicinal and edible Chinese herbal medicines, four kinds of medicinal and edible Chinese herbal medicines, namely, clove,
mulberry leaf,
lophatherum gracile and
osmanthus, are adopted, and the suitable adding link and adding proportion of the medicinal and edible Chinese herbal medicines in the
brewing process are determined. Compared with the traditional
brewing process, the content of fusel oil (defect component) in the base liquor produced by the application is reduced by 13.89%, the content of
ethyl acetate (important
flavor component) is increased by 71.14%, the content of beta-
damascenone is increased by 240.36%, and the contents of defect components such as
acetaldehyde,
methanol, n-
propanol and fusel oil are all significantly reduced.