Abstract:The turbidity and precipitation of Gastrodia elata tea wine seriously affects the senses and quality.In order to improve the clarity of Gastrodia elata tea wine，five different concentrations of clarifying agents（bentonite，gelatin，chitosan，diatomaceous earth，pectinase）were used to the wine perform clarification.The effects of five clarifiers on the light transmittance of Gastrodia elata tea wine were compared，and the best clarifiers were determined based on sensory scores and the physicochemical indexes and antioxidant properties of wine samples after clarification with the best clarifier.The results showed that the clarification treatment could significantly improve the light transmittance of the wine.Among them，0.002 g/mL pectinase had the best clarification effect，the light transmittance was（99 ± 0.02）%，The wine was light green and translucent，with a strong aroma and a hint of honey.The taste of Gastrodia elata and tea was coordinated.The astringent and acid are suitable，and the aftertaste was slightly sweet.The sensory score was 89 points.The alcohol content was（8 ±0.01）% vol，the total acid content was（4.81±0.01）g/L，the total sugar content was（18.85±0.13）g/L，the polyphenol content was（2.57±0.33）g/L，and the flavonoid content was（3.12±0.12）g/L and soluble solids were（0.64±0.16）%，DPPH·clearance in vitro was（78.99±0.64）%，total antioxidant power was（142.2±0.56）mmol/mL，and hydroxyl radical clearance was（67.5±0.16）%.