Abstract:The blueberry wine fermented with honey and brown sugar as the sugar source and without added sugar source was prepared in this paper.Physical and chemical indicators such as soluble solids，alcohol degree，pH value，and total acid were detected.The phenolic substances，chromaticity，and antioxidant properties were determined，and the sensory evaluation was conducted.Correlation analysis and principal component analysis were used to investigate 15 indicators of blueberry wine in three fermentation processes and made a comprehensive evaluation.The results showed that the physical and chemical indicators of honey blueberry wine were all in line with the standards.The alcohol degree was 11.6%vol，total phenol content was 2.33 g/L，total flavonoid content was 393.81 mg/L，anthocyanin content was 378.27 mg/L，and chromaticity was 6.71.The 1，1-diphenyl-2-picrylhydrazyl（DPPH）free radical scavenging capacity was 80.01%，and the ferric ion reducing antioxidant power（FRAP）was 0.88 mmol/L.The sensory score was high，and the overall quality of the honey blueberry wine was at a high level.The comprehensive evaluation results showed that the overall level of honey blueberry wine was good，with the typicality of blueberry wine and prominent nutritional and health-care effects.