Abstract:Process of clarification was one of the key technologies in kiwi wine brewing， which was directly re－ lated to the quality and storage of the wine. The Yibin Sichuan wild kiwi fruit was used as raw material to brew for whole fruit fermentation dry wine， and the effect of pectinase dosage and four kinds of clarifier on clarifica－ tion and stability of the dry wine was studied. The results showed that， 80 mg/L of pectinase was beneficial for the wine clarification， and the best ratio of mixing clarifiers were bentonite 0.45 g/L， gelatin 0.65 g/L， chitosan 0.55 g/L， respectively. After the treatment of compound clarifies， the clarity of kiwi wine could reach up to 95.42 %， and the component of kiwi wine were as follows， alcohol 11.4 %， total sugar 3.4 g/L， titratable acidity 6.32 g/L， dry extract13.4 g/L， vitamin C 190 mg/L， which reached the national standard of dry wine. The sedi－ ment can not be found in Kiwi wine under room temperature after seven months.