Abstract: This study aimed to analyse the change of qualities and antioxidant substances in mulberry wines from different fermentation stages using mulberry fruits as the starting material.The results showed that during the main fermentation, yeast cell number, alcohol content had increased; TSS, p H and color had decreased, while total phenolic, total anthocyanins content and antioxidant activities had increased after 2 days and thereafter decreased until the end of main fermentation.During post- fermentation, qualities of mulberry wines tended to be stable, total phenolic and total anthocyanins content decreased, while antioxidant activities increased until the end of fermentation. Therefore, reducing the time of fermentation could maintain higher phenolic compounds, while enhancing the time of fermentation could increase antioxidant activities. The highest antioxidant activities was observed after 34 d fermentation.