Abstract: Factors on the yield of polyphenols in kiwi fruit wine were mainly studied in this paper.Based on single-factor test, yeast inoculum, SO₂ dosage, temperature and time were chosen as independent variables, and yield of polyphenols was the response variable. Box-Behnken experimental design and response surface methodology were applied to optimize the fermentation conditions.The results showed that the optimum fermentation conditions were determined as inoculation 0.2 g·L^-1, SO₂ dosage 104.8 mg·L^-1, fermentation temperature of 21.4 ℃, fermentation time 7.6 d.Under the optimal conditions, the yield of polyphenols in kiwi fruit wine reached up to 471.2 mg·L^-1.Polyphenols were preserved preferably in kiwi fruit wine.