Abstract: The aim of this study was to determination of the total phenolic content from cherry wine by folin-ciocalteu method optimized by response surface methodology. Based on mono-factor experiments and response surface methodology, including folin-cioaclteu reagent, sodium carbonate concentration, reaction temperature, reaction time and sodium carbonate amount, the extraction conditons for improving tatal phenolic content from cherry wine were analyzed and optimized.Results showed that the optimum conditions for the total phenolic content were determined as follows:2.1 mL of folin-cioaclteu reagent, 8.32 mL of 63 g/L Na₂ CO₃ solution, reacting 1.4 h at 25℃.Under these conditions, the total phenolic content from cherry wine could be up to 1085.2 ±0.16 mg/L.The equation of linear regression corresponds with the experimental data and was enable to infer total phenolic content. And the highest total phenolic content in 12 varieties was Russian cherry (1495.0 mg/L) and the lowest content was Rainey (442.8 mg/L).This simple method provided an appropriate method for determining total phenolic content in different kinds of cherry wine.