Abstract:The stability and quality of Cerasus humilis fruit wine were improved.Five clarifiers were selected to treat the wine produced by fermentation with the fresh fruits of C.humilis.The optimal concentration of each clarifier was screened based on the alcohol yield，turbidity，and sensory quality.Then，the effects of different clarifiers on tannins，anthocyanins，chroma，hue，and stability of the wine were compared.The results showed that the optimal treatment concentrations of clarifiers 1-5 were 800 mg/L bentonite，800 mg/L crosslinking polyvingypyrrolidone （PVPP）+800 mg/L bentonite，80 mg/L ovalbumin，40 mg/L gelatin+400 mg/L bentonite，and 80 mg/L patatin，respectively.Among them，clarifier 4 had the highest clarity and alcohol yield （94.8%）.Clarifier 2 improved the hue，and clarifier 4 caused the greatest losses of tannins，anthocyanins，and chroma.Clarifiers 4 and 5 showed the best stability with sensory evaluation scores of 92 and 95，respectively.In conclusion，treating C.humilis fruit wine with clarifier 5 （80 mg/L patatin） resulted in high clarity and alcohol yield（91.3%），good stability，excellent taste，pleasant aroma，and high sensory quality.