Using the blueberry fruit wine brewed with yeast JK10 as the control, the selenium-rich blueberry fruit wine was produced with selenium-　rich yeast. The fermentation process of Se-enriched whole blueberry fruit wine was optimized by single factor experiments and orthogonal experiments, the antioxidant activity was investigated in vitro, and the correlation between various indexes were determined. The results showed that the optimal fermentation technology of whole blueberry fruit wine was as follows: inoculum of selenium-rich yeast 4.5%, initial sugar content 22 °Bx, initial pH 4.0. Under these optimal conditions, the sensory score and alcohol content of the wine were 88.12 and 13.23%vol, respectively. The selenium content, total polyphenols, total flavonoids and total anthocyanins contents were 21.43 mg/L, 1 256.28 mg/L, 268.23 mg/L and 19.56 mg/L, respectively. The scavenging rates of 1,1-diphenyl-2-trinitrophenylhydrazide (DPPH), 2,2'-binazoline (3-ethyl benzothiazoline 6-sulfonic acid) diammonium salt (ABTS) and hydroxyl radical were 72.43%, 53.47% and 82.16%, respectively, which were significantly higher than those of the control group (P＜0.05). Total polyphenols, total flavonoids and total anthocyanins were positively correlated with selenium (P＜0.05), and selenium, total polyphenols, total flavonoids and total anthocyanins were positively correlated with free radical scavenging activity (P＜0.05).