The invention relates to a method for improving quality of a wine produced from increased distilled grains, belonging to the technical field of brewing and aiming at providing the method for improving the quality of the wine produced from the increased distilled grains. The method for improving the quality of the wine produced by the increased distilled grains comprises the following steps of: a, steaming the increased distilled grains and controlling moisture content of the steamed distilled grains to keep the moisture content of the distilled grains at 50-53 percent by weight when the distilled grains enter a kiln for fermentation; b, adding hulls, uniformly mixing and adjusting acidity of the distilled grains to be between 1.8mmol/10g and 2.8mmol/10g; c, adding 41kg to 45kg of high-temperature yeast into every 2.4 cubic meters of distilled grains, uniformly mixing and feeding into the kiln to ferment for 50-70 days; and d, discharging the distilled grains out of the kiln and distilling to obtain the wine.