A production technology of lotus seed wine comprises the steps: crushing dry lotus seeds with or without husks into 1 mesh to 8 meshes, adding 40 Kg-70 Kg of water and mixing to moisten the crushed dry lotus seeds; putting into a container or wrapping with cloth, compacting and pilling up to make water uniformly fully absorbed, then stirring to a fluffy state, steaming until the lotus seeds are thoroughly cooked, spreading and cooling to 26 DEG C-34 DEG C; stirring and mixing with 0.8%-2% of a medicinal liquor, 0.2%-0.6% of glucoamylase and 0.08%-0.15% of dry yeast which are calculated by dry weight of dry lotus seeds; putting in a tank and sealing the mouth of the tank with thin cloth for about 16 h-24 h, then removing the thin cloth and sealing with a thin film, controlling the temperature at 24 DEG C-38 DEG C and fermenting for 25 days -40 days; taking out the wine original blank, squeezing, placing the squeezing liquid at the lower layer of a distiller, introducing steam to make the boiling squeezing liquid evaporated and pass through the squeezed blank to obtain original wine with alcohol degree of 40 degrees to 60 degrees; and filtering the original wine with diatomite to obtain the wine. According to the production technology, pure fruit lotus seeds with or without husks are employed for production of the wine, and the wine is not added with sugar, is not colored and is not perfumed; the production technology is easy to control, special raw material pretreatment and slaking technology is employed; and fermentation is performed at a low temperature, the use amount of the medicinal liquor is reduced, the generation of methanol is reduced, and the quality is improved.