Abstract: Blueberry wine is popular with consumers and has great market potential due to its rich nutrients and unique flavor. Aroma is an important indicator to measure the sensory quality of blueberry wine. However, there are some problems restricting the quality improvement of blueberry wine, such as insufficient studies on aroma components, unclear aroma characteristics and limited ways of aroma quality management. This article summarizes the composition, proportion and sources of volatile aroma components of blueberry wine, analyzes its key aroma substances and characteristic aroma based on odor activity value (OAV), and discusses the influence of cultivars, yeast, and process conditions on blueberry wine aroma. The purpose of this article is to offer a theoretical foundation for research on the aroma quality of blueberry wine aroma and for improving its processing technology.

Key words: blueberry wine; volatile compounds; influential factors