Abstract:To obtain an aroma-producing yeast suitable for blueberry wine fermentation，this paper obtained 33 pure yeasts by conducting separation and purification on the soil，fruits，and leaves of blueberry orchards，and then acquired eight aromatic-producing yeasts by olfactory evaluation. Finally，one aroma-producing yeast（LM4） was adopted as the research object. By utilizing observation of the strain morphology and internal transcribed spacer （ITS） sequence analysis，it was determined that LM4 was Hanseniaspora uvarum. In the tolerance experiment of LM4，this strain demonstrated exceptional adaptability and was capable of thriving under glucose concentrations of 200-500 g/L，temperatures of 18-30 ℃，SO2 concentrations of 50-200 mg/L，and pH of 2.5-4.5. Additionally，gas chromatography-mass spectrometry （GC-MS） technology was employed to analyze the volatile aroma components in the fermentation broth produced by this strain，and finally detect 17 volatile aroma components，with the main contributors of ester and alcohol compounds to the aroma. In conclusion，the strain LM4 is expected to be employed in the fermentation production of blueberry wine.