The work aims to analyze the mildewing process of cardboard used for wine packaging, as well as the impact of mold on the two main components (α-cellulose and starch) in the cardboard and explore the mold resistance characteristics of four types of wine packaging cardboard. The nine types of mold identified on the moldy wine box were inoculated into single white industrial cardboard (Q), gray cardboard (D), coated white cardboard (T), and double adhesive cardboard (S), and then cultivated in an environment of 28 ℃ and 98% humidity for 28 days. The mold spore populations on cardboard over a period of 28 days were determined, and the changes in the content of alpha-cellulose, starch, and the degree of polymerization within the cardboard at the 28-day interval were assessed. Additionally, the Scanning Electron Microscopy (SEM) was applied to observe the adhesion state of mold on the cardboard surface. The results showed that at the 28th day, the total number of spores in the four types of cardboard was Q (1.61×108 CFU/mL), S (1.51×108 CFU/mL), D (1.12×108 CFU/mL), and T (9.34×107 CFU/mL), respectively; The four strains with the highest number of spores on the cardboard were Rhizopus stoloniferum, Aspergillus niger, Penicillium oxalate, and Penicillium expanded; The mass fraction of alpha-cellulose in the cardboard decreased by percentages ranging from 3.90% to 40.38%, with the following order of reduction:T<S<Q<D; The mass fraction of starch in the cardboard decreased by approximately 0.59% to 6.87%, with the following descending order of reduction:D<T<S<Q; The degree of polymerization of the cardboard declined by 19.56% to 40.22%, with the following descending order of the extent of decline:D<T<Q<S. In conclusion, Q cardboard is susceptible to mold contamination, while T cardboard has certain anti mold properties, providing theoretical guidance for the selection of cardboard materials for wine packaging and anti-mold measures.