Abstract:To obtain clarified and stable Pyrus bretschneideri Rehd.-wolfberry composite fruit wine，five clarifiers （gelatin，bentonite，chitosan，diatomaceous earth，and pectinase） were used to treat the composite fruit wine，and the color and light transmittance of the composite fruit wine were measured. Furthermore，the protein stability，browning index，microbial stability，and related physicochemical indexes of the clarified fruit wine products were determined to assist the screening. Finally，the response surface test was conducted to optimize the clarification process of the composite fruit wine. The results showed that the composite fruit wine treated with bentonite had advantages in the following aspects：centrifugal sedimentation rate of（1.84±0.01）%，light transmittance of （97.72±0.20）%，soluble solids of （16.45±0.05）°Brix，flavonoids of （554.97±1.08） mg/L，total phenols of（1 115.94±1.16） mg/L，and total sugar of（30.02±0.34） g/L. Therefore，bentonite was selected as the optimal clarifier，and the clarification process conditions were optimized as follows：clarification time of 24 h，clarification temperature of 25 ℃，and bentonite addition amount of 1.6 g/L. At this time，the light transmittance of the composite fruit wine reached up to 98.38%.