In order to study the change regulation of the fermentation kinetics; the content of active substances and antioxidant activity in the fermentation of vitisamurensis wine; the yeast growth; alcohol production and reducing sugar consumption during fermentation were investigated. The SGompertz model; DoseResp model and Boltzmanm model were used to carry out nonlinear regression analysis. And the content of total phenols and flavonoids and antioxidant activity at different fermentation time were also determined to found out the changing rule and their correlations. The results showed that the goodness of fit of the selected models and experimental data were higher than 0.995; which could accurately describe the kinetic characteristics of fermentation process. The content of total phenols increased firstly and then kept stable; while the content of flavonoids increased at first and then decreased slowly; while antioxidant activity remained elevated overall. The Fe3+reduction ability; DPPH radical scavenging activity and ABTS+· radical scavenging activity of vitis amurensis wine after fermentation for 180 h were respectively 260.4%; 200.0% and 198.8%; higher than those of vitisamurensis juice before impregnation. The antioxidant activity was significantly correlated with the content of total phenols and flavonoids (p<0.01); which suggested that the contents of total phenols and flavonoids were extremely important for the antioxidant activity.