The invention relates to a preparation method of a blueberry
wine. The preparation method comprises the following steps of cleaning blueberry fruits, and then, smashing the blueberry fruits to form blueberry
slurry; adding
pectinase into the blueberry
slurry to carry out enzymolysis, carrying out
enzyme deactivation, cooling to the
room temperature to obtain cooled blueberry
slurry, adding
alcohol and an active dry
yeast for a
wine to ferment, and when the
sugar content is measured to be up to 1 BoX, ending the
fermentation to obtain a raw blueberry
wine; and adding an
antacid into the raw blueberry wine, filtering, blending the raw wine by using the
alcohol to ensure that the
alcohol strength is up to 9-12 degrees, and then, filtering to obtain the blueberry wine. According to the method disclosed by the invention, insoluble substances such as
pectin substances, cellulosics and polysaccharides in the raw wine are effectively dissolved by using a
pectinase enzymolysis agent, so that
fruit juice is clarified within short time; and the blueberry wine with stable
chemical property is brewed by using processes such as fermenting by using an active dry
yeast for a wine,
ageing and filtering, and the
brewing period is shortened from more than three years consumed by using the traditional method to three to five months, so that the working period is shortened, the utilization ratio of equipment is increased, and the labor cost is reduced.