Abstract: Optimization of extraction of polyphenols from lotus leaf to improve resource utilization and its application in rice wine. On the basis of single factor test,using the orthogonal test method on extraction time,solid-liquid ratio, extraction temperature and ethanol concentration extraction conditions were optimized. The results showed that optimization of process was:the concentration of ethanol 50%,extraction time 50 min,60 ∶1m L/g liquid material ratio,extraction temperature 50℃,lotus leaf polyphenol yield of 9.01mg/g. Lotus leaf polyphenol concentrate was employed to prepare lotus leaf rice wine. The physicochemical indexes and taste rating of different formulations of lotus leaf rice wine was used to carry out the principal component analysis and stepwise regression analysis of SPSS software. The regression equation reached extremely significant level by analysis of variance. It was feasible to predict the quality of lotus leaf rice wine. Finally,the optimum formulation of lotus leaf rice wine was that the ratio of base wine and polyphenols was 25∶5.