Blueberry juice was inoculated with Lactobacillus plantarum J26 (original Lactobacillus plantarum NDC75017， TD109， LJ26) and then fermented with saccharomyces cerevisiae. The pH value， total acid， sugar content， alcohol content， total phenol and anthocyanin contents of Lactobacillus plantarum + yeast fermentation group， yeast fermentation group and commercial blueberry wine were analyzed by pH meter， direct determination method， spectrophotometry and high-performance liquid chromatography to determine the effect of pre-fermentation with probiotics on the quality of blueberry wine. The results showed that the pH value， total acid， sugar content and alcohol content of blueberry wine after pre-fermentation with probiotics were all within the national standard range. During the fermentation time of 25 days， the total phenol content decreased to 8 010.21 mg/L， which was significantly higher than that of yeast fermentation group. The anthocyanin content in Lactobacillus plantarum + yeast group remained stable during fermentation， and the anthocyanin content at the end of fermentation was significantly higher than that in yeast fermentation group (7 200.65 mg/kg). After post-fermentation， the number of J26 viable bacteria in blueberry wine in Lactobacillus plantarum + yeast fermentation group could reach 9.3×106 CFU/mL. In this study， the blueberry wine obtained by pre-fermentation with probiotics was rich in total phenols and anthocyanins， and had a certain amount of probiotics， which could give blueberry wine certain probiotic functions and help improve the quality of blueberry wine.