Abstract: Ice wine greatly affected by natural factors,and expensive.This paper presents an optimization,the use of artificial refrigeration freezing process.The change regularity of physicochemical items of 3 yeasts in blueberry resemble ice wine were investigated.The blueberry resemble ice wines produced by the 3 yeasts were evaluated by sensory in order to select excellent strain for blueberry resemble ice wine production. It was confirmed that Saccharomyces Cerevisia 1970 was a good candidate for blueberry resemble ice wine brewing. The use of screened yeast fermented blueberry resemble ice wine,the effect of fermentation conditions,including inoculum size,fermentation temperature,initiation sugar and initiation p H,on quality of blueberry resemble ice wine were examined by applying orthogonal experiment.The results showed that the optimum fermentation conditions were:temperature 25℃,inoculum size 5%,initiation sugar 18° Bx and initiation p H 3.4. The obtained blueberry resemble ice wine had rich taste,clean and fresh,a typical quality of ice wine.