Abstract:In order to build the kinetic model of mulberry-strawberry compound wine，strawberry and mulberry were used as raw materials.They were mixed in the proportion of mass ratio 3∶2 and fermented，which could produce the compound fruit wine with bright and clear liquor，crimson color and fragrant smell of strawberry.In the process of wine brewing，the changes of cell growth，matrix consumption and product formation of the fruit wine were studied.Based on the Logistic model equation，the fermentation kinetics of yeast quantity and alcohol degree change were built，and the fermentation kinetics of sugar content change were built by Boltzmann model.The results of the experiment showed that the experimental values of the model and the predicted values had a high degree of fit，which were 0.979，0.997，and 0.994 respectively. The results showed that the experimental values of the model and the predicted values had a high fitting degree，the dynamic characteristics of mulberry and strawberry compound fruit wine during fermentation were reflected very well.