The fermentation characteristics and quality of blueberry wine produced by wild type Saccharomyces cerevisiae and four mutant strains (PDE1/Δpde1、Δpde1/Δpde1、PDE2/Δpde2 and Δpde2/Δpde2) were investigated. Total sugar, alcohol content, total acid, pH value, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, hydroxyl radical scavenging capacity, 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging capacity, total phenolics, total flavonoids, and anthocyanins in blueberry wine were measured, respectively. Headspace solid-phase microextraction (HS-SPME) method combined with gas chromatography-mass spectrometry (GC-MS) was applied to compare the volatile compounds in blueberry wine, and the effect of PDE1 and PDE2 genes on fermentation characteristics of Saccharomyces cerevisiae was explored. The results showed that, Δpde1/Δpde1 strain could effectively improve the rate of blueberry wine fermentation, with the highest content of active substances and antioxidant capacity. The deletion of PDE1 and PDE2 genes reduced the antioxidant capacity of Saccharomyces cerevisiae fermented blueberry wine. The antioxidant capacity of blueberry wine produced by Saccharomyces cerevisiae with PDE2 gene mutant was weaker than that of PDE1 gene mutant, whereas the wine produced by the Δpde1/Δpde1 strain contained more aromatic substances.