Abstract:The lotus root was used as raw material to ferment and prepare lotus wine.The effects of single clarifying agents on the clarifying effect of lotus root wine were studied such as carrageenan，diatomaceous earth，bentonite and chitosan.The effect of compound clarifying agent on the clarifying effect of lotus root wine was studied by single factor test and orthogonal test.The results showed that the clarification effect of chitosan of single clarifying agent was the best and the best dosage was 0.3 g/L.Compound clarifiers agents were more ideal.The optimal conditions were as follow：The amount of compound clarifying agent （chitosan + bentonite）was（0.25 g/L+0.9 g/L），cold treatment temperature was -10 ℃，clarification time was 5 d，centrifuge rotation speed was 6 000 r/min.The light transmittance was as high as 97.1 %，alcohol content was 11.1 % vol.Total sugar was 16 g/L，total acid was 4.35 g/L.The wine showed golden yellow of clear and transparent，being plump mellow，sweet and sour coordination.