The laws of cell growth, product formation and substrate consumption during mulberry wine fermentation were studied with mulberry juice. The kinetic models were established through Logistic model equation to fit the curves of cell growth, product formation and substrate consumption. The results showed as follows: When the initial sugar concentration was 200 g/L, the inoculation of activated yeast was 5%, and the fermentation time lasted for 100 h at 28 ℃, the residual sugar concentration of fermentation broth decreased to 3.86 g/L, the number of yeast increased to 2.83×10⁸ CFU/mL and the ethanol concentration reached 9.01%. The models fitted well for cell growth, product formation and substrate consumption. The R² of models was 0.974, 0.988 and 0.991 respectively. Meanwhile, the models could reflect and predict the fermentation process of mulberry wine well.