As the cloudy apple juice fermented by probiotics is prone to browning, precipitation and decrease in the number of viable bacteria during storage, the quality of cloudy apple juice fermented by probiotics is reduced and the shelf life is difficult to predict. Changes in various indicators during food storage are important factors in controlling product quality. In order to clarify the effect of different temperatures on the quality of fermented cloudy apple juice and predict the shelf life of fermented cloudy apple juice, the L* value, a* value, b* value and ΔE value, suspension stability, viable count, sensory score, organic acid, sugar and aroma components were measured at 4℃ and 25℃. According to Arrhenius equation, various quality index prediction models were constructed. The results showed that the b* value and ΔE value of the fermented cloudy apple juice were in accordance with the zero-order reaction at 4℃ and 25℃, and other indexes were consistent with the first-order kinetic reaction. The shelf life prediction model was established by single index. The test results showed that the error of each model was less than 10%, the degree of deviation and accuracy was no more than 1.04, which indicated that the model can predict the indexes of the storage period of fermented cloudy apple juice well;the number of viable counts was significantly correlated with other quality indicators. The relative error between the predicted value and the measured value of the shelf life model at 4℃ and 25℃ was less than 10%, which indicated that the model was reliable and reasonable, and can quickly and accurately predict the shelf life of fermented cloudy apple juice.