为分析富硒酵母对蓝莓酒发酵过程中理化性质和风味的影响，采用外源供硒方式，测定AG1、AG2和LM等4种酵母的富集硒元素能力，筛选出富硒效果最佳的酵母进行蓝莓酒发酵，并对发酵过程中的发酵液氨基酸态氮、总酸和pH等理化指标与主要风味物质进行测定。结果表明，AG2（15 mg/L）的富硒效果最佳；其在蓝莓酒发酵过程中，蓝莓酒液的氨基酸态氮和总酸含量呈上升趋势，在发酵第20天的含量最高，分别为6.2和7.6 g/L；pH先缓慢下降，后趋于稳定；发酵初期（2~6 d）蓝莓酒中的还原糖含量急速下降，后趋于稳定；随着发酵时间的延长，发酵液中酒精度呈先增加后不变的趋势，在第10天酒精度值最大，为13.8 %vol。接种该酵母的蓝莓酒与普通酵母发酵的主要风味物质种类和相对含量上既有相似之处，也存在一定差异，二者均以异戊醇、苯乙醇、2-甲基-1-丁醇和2，3-丁二醇等物质发挥风味。本研究为蓝莓酒富硒机理的深度研究提供参考。

To analyze the effect of selenium-rich yeast on the physicochemical properties and flavor of blueberry wine during fermentation, an exogenous selenium supply method was used to determine the selenium enrichment ability of 4 types of yeast, such as AG1, AG2, and LM. The yeast with the best selenium enrichment effect was selected for blueberry wine fermentation, and the physicochemical indicators such as amino acid nitrogen, total acid, and pH of the fermentation broth were measured along with the main flavor compounds during the fermentation process. The results showed that AG2 (15 mg/L) had the best selenium enrichment effect, during the fermentation of blueberry wine, the contents of amino acid nitrogen and total acid in blueberry wine increased, and the highest contents were 6.2 and 7.6 g/L on the 20th day of fermentation, respectively; pH decreased slowly at first and then tended to be stable; at the initial stage of fermentation (2-6 d), the reducing sugar content in blueberry wine decreased rapidly, and then became stable. With the extension of fermentation time, the alcohol content of fermented liquor increased first and then remained unchanged, and the highest alcohol content was 13.8 %vol on the 10th day. There were some similarities and differences in the types and relative contents of the main flavor substances in the fermentation of blueberry wine inoculated with the yeast. Both of them used isoamyl alcohol, phenyl ethanol, 2-methyl-1-butanol, and 2, 3-butanediol to exert flavor. The results provide references for further research on the mechanism of selenium enrichment in blueberry wine.