Abstract: The influence of phenolic contents and chromatic parameters of blueberry wines stored in PET bottles at different storage conditions were examined. Results indicated that: Compared with wines stored in Room Temperature( both dark and bright),samples stored in Vintry was subject to a slower decrease of total phenols and anthocyanin,and a better inhibition effect on free anthocyanin degradation and polymeric anthocyanin formation,which can protect the wine's red hue and curb the color conversion from crimson to brick red. Based on correlation analysis,it was found that the red hue was positively related with total phenols,total anthocyanin,free anthocyanin and copigmented anthocyanin,while yellow hue was positively related with total flavonoid and polymeric anthocyanin.Judging from principal component analysis,the wines stored in Vintry,in terms of the quality,differed significantly from wines stored in Room Temperature & Dark and Room Temperature & Bright,whereas little difference was shown between and wines during this six-month storage( p<0.05).Hence,conclusion can be drawn that it is temperature that plays a major role in affecting the blueberry wine's phenols and color during short-term bottle storage,rather than illumination.