Blueberry wine is generally brewed from blueberries through multiple processes such as crushing, pressing, filtering, and constant low-temperature fermentation. When blueberries are fermented into alcohol, not only do they not lose any nutrients, but they also make anthocyanins, selenium, amino acids, vitamins, calcium, phosphorus, iron, zinc, and other nutrients more abundant and easily absorbed by the human body. The taste is also more attractive than ordinary blueberry fruits and juice, known as the "liquid gold" and "oral cosmetics".