The work aims to explore the feasibility of applying magnetization to the aging of blueberry wine, so as to solve the problems of long aging time and serious resource consumption. A magnetization aging device was designed and made. The effects of key process parameters of magnetization treatment (times, frequency and temperature of magnetization treatment) on the aging indexes such as pH, conductivity, total acid content, total phenol content, total sugar content and color of blueberry wine were analyzed. After the magnetization treatment, the pH, conductivity and tone of blueberry wine increased, while the total acid, total phenol, total sugar and chroma decreased to varying degrees. The change trend of indexes of blueberry wine after magnetization is consistent with the change trend of unmagnetized wine, indicating that the magnetization treatment can play a role in accelerating the aging of blueberry wine.