Abstract:To improve the storage and stability of Yinhong plum wine，the clarification process for Yinhong plum wine was optimized.Fruit wine processing involved adding four different clarifying agents:gelatin，chitosan，diatomaceous earth and bentonite.Light transmittance assessed the clarification effect.An evaluation index of the fruit wine before and after treatment determined the alcohol content，total sugar content，total acidity and the total soluble solid content.Each clarifying agent was assessed in isolation，bentonite was the most effective.The optimization of bentonite addition included investigating the amount，treatment temperature，and treatment duration.The most effective technological conditions for bentonite additionwas as follows:the bentonite addition amount was 1.1 g/L，treatment time was 7 h，treatment temperature was 30 ℃.The Yinhong plum wine clarified using this methodology possessed high stability after repeated cold and heat treatments.This result indicated that bentonite was an effective Yinhong plum wine clarifier.