Abstract:The wild blueberry was used as raw material to ferment blueberry wine by different yeast strains.The content of nine organic acids in the fermentation process was determined by high -performance liquid chromatography （HPLC）. The results showed that there were significant differences in the content of nine organic acids in the fermentation process of different yeast strains，and the total content of nine organic acids in different stages of fermentation also showed different trends.At the end of the pre-fermentation，the content of 9 organic acids in the blueberry wine fermented by the three strains was higher than that of the initial fermentation mash，and the highest GF3 was 6 to 7 times of the initial fermentation sputum.T1 and FK3-2 were very close，about 3 times the initial fermentation sputum.At the end of post-fermentation，there was almost no difference in the content of organic acids in the wines fermented by T1 and FK3-2，while the content of organic acids in the GF3 fermented wine was the highest，more than twice that of the other two strains.At the end of the fermentation of the three strains，the content of nine organic acids in the wine was higher than that of the initial fermentation mash，and both were lower than the content at the end of the main fermentation.