Abstract:Changes of main indexes of Monukka grape juice in different clarification processes were analyzed and compared.The quality of wine brewed from clarified grape juice was compared.The results showed that the compound clarifier of bentonite-meringue powder could obtain good clarification effect，but it had obvious negative effect on wine quality.The high-temperature enzymatic clarification method was superior to the traditional clarification method in both the clarifying effect and the quality of the final wine.