Abstract:Crisp plum wine was clarified by using 6 kinds of clarifiers such as chitosan，bentonite，polyvinylpyrrolidone（PVPP），glutin，diatomite and pectinase.To provide the theory foundation for the product development of crisp plum wine，clarification methods of crisp plum wine were explored through analyzing the clarity，total sugar，total acid，alcohol，clarification rate，quality stability and sensory index.The result showed that different effects were present when using different clarification agents，chitosan and glutin were selected as optimum clarifiers out of 6 single ones.There were different in the optimal doses and clarification of 6 clarifiers，chitosan was selected as the optimum clarifier at 0.45 g/L.Sensory indexes of wine samples with the optimal doses of 6 clarifiers were being all improved notably （P＜0.05），and wine samples had the best sensory indexes when using 0.6 g/L PVPP or 0.9 g/L bentonite.Wine samples had the fastest clarification rate and best quality stability when treated with 0.45 g/L chitosan or 0.6 g/L PVPP.The comprehensive analysis showed that optimum clarifiers of crisp plum wine were followed by 0.45 g/L chitosan，0.6 g/L PVPP and 0.9 g/L bentonite.