In this study, “Misty” and “O′Neal“ blueberries were used as raw material for the fermentation of blueberry wines. Effects of a commercial glucosidase AR2000 on total anthocyanins, total phenolics, total flavonoids, and antioxidant activity of the wines were evaluated. Changes in aroma compounds in wines before and after enzyme hydrolysis were determined using solid phase microextraction-gas chromatography-mass spectrometry. The results showed that total anthocyanins contents in both blueberry wines decreased with the increase of glucosidase addition, but it had no effects on total phenolics, total flavonoids, and antioxidant activity. There were 22 aroma compounds quantified in the blueberry wines, among them, esters and terpenoids were the most abundant. There were 14 aroma compounds with odor activity values (OAVs) larger than 1. Concentrations of terpenoids and eugenol were higher in the “Misty” blueberry wine compared to the “O′Neal" blueberry wine. The results showed that glucosidase treatment raised the contents of some terpenoids and eugenol in different degrees in both blueberry wines. Therefore, glucosidase had significant effects on the aroma compounds in blueberry wines.
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