Abstract: To analyze the effect of blueberry addition on the basic physical and chemical indicators,total phenols contents and antioxidant activity of persimmon wine,the flavor components and contents difference between persimmon-blueberry wine and persimmon wine were analyzed by GC-MS,while the persimmon wine was the control. The results showed that the addition of blueberry led to the increasing of acidity and decreasing of sugar in mash. However,all the physicochemical indicators of persimmon-blueberry wine met the requirements,and pathogenic bacteria were not detected when fermented for 14 d. The contents of total phenols(0.41 g/L,calculated by gallic acid)enhanced significantly by adding blueberry(P<0.05). The O₂^-· scavenging activity(70.83%)and OH· scavenging activity(27.34%)of persimmon-blueberry wine were higher than persimmon wine significantly(P<0.05),showing that persimmon-blueberry wine possessed stronger antioxidant activity. The components and contents of the flavor compounds were significantly richer in persimmon-blueberry wine with 39 kinds than those in persimmon wine(P<0.05). Moreover,persimmon-blueberry wine contained some volatile substances(linalool,4-terpinyl acetate and geranyl acetone),which were not detected in persimmon wine,giving persimmon blueberry wine a full flavor. In conclusion,the addition of blueberry can improve the flavor and enhance the antioxidant activity of persimmon wine parentally,which is conducive to the development of blueberry and persimmon source.