Abstract: With strawberry as raw materials, strawberry wine were fermented by adding fruit wine yeast into the strawberry pulp.The changes of the number of yeast, sugar content and ethanol content were determined during the fermentation process of the strawberyy wine. Logistic model, Luedeking-Piret model and Dose Resp model were used to establish the models of yeast fermentation cell concentration, sugar content and ethanol production. The results showed that the model fitted the experimental data well, and the average errors were 3.56%, 13.01% and 11.07%, respectively. The model could reflect the dynamic changes of yeast count, sugar content and ethanol content during strawberry wine fermentation.