Abstract: In this study, the effects of pectinase, color-protecting tannin, yeast strain, sulfur dioxide and original liquor freeze concentration on the quality of blueberry wine（prepared using ‘Beilu’ blueberry） were investigated,and the relevant solutions on high methanol content, unstable pigment, sulfur odor, low dry extract and poor sensory quality in blueberry wine were also analyzed. Results showed that Clarification pectinase addition of 20 mg/L exhibited better enzymolysis effect on blueberry fruit pulp with low methanol content in the wine. The wine fermented with concentrated juice showed undetectable methanol with attenuated typicality. Adding 500 mg/L Tanin VR Supra in early fermentation stage or 500 mg/L Tanin VR Color in aging stage could effectively improve the pigment stability of blueberry wine. Sulfur dioxide addition of 30 mg/L into original wine after fermentation exhibited no sulfur smell and could prevent wine body oxidation. Besides, the content of dry extract was increased and the typicality was enhanced after increasing the alcohol content from 8% to 10% through freezing concentration. The wine prepared using Laffort F33 fermentation had strong wine and bright fruit aroma with harmonious body and better quality.