Fecha de publicación: 16/09/2022 Fuente: WIPO Wine The invention discloses an aspergillus flavus strain HJ-3 and a brewing method for improving the quality of white spirit. The aspergillus flavus strain HJ-3 is preserved in China Center for Type Culture Collection in Wuhan University, Wuhan, China on February 14, 2022, and the preservation number is CCTCC NO: M 2022116. The brewing method comprises the following steps: (1) preparing koji; (2) soaking the grains; (3) steaming the grains; (4) scattering yeast; (5) diastatic fermentation; and (6) distilling to obtain the wine. Aspergillus flavus HJ-3 used in the method does not produce aflatoxin, the white spirit brewed by the aspergillus flavus HJ-3 has the advantages of good sweetness, high wine yield per unit grain and high content of flavor substances taking ethyl acetate as a main body, and the problems of bitter wine body and low ethyl acetate content puzzling the Xiaoqu wine industry for a long time are solved.