Abstract: Acid modified attapulgite was used to clarify red wine. The clarification efficiency of red wine was evaluated through examining the effects of attapulgite addition amount, clarification time and clarification temperature. The optimal clarification  conditions of red wine were explored through combinatorial method of single-factor test and response surface methodology (RSM). Results indicated that attapulgite modified by 3 mol/L sulphuric acid could provide a better clarification effect and the optimal clarification conditions were attapulgite addition amount of 0.56 g/L, clarification temperature of 19 ℃ and clarification time of 11.2 h. The clarity of red wine was achieved up to 90.6% under the optimal conditions and the clarified red wine exhibited an excellent stability.

Key words: attapulgite, red wine, clarity, color, response surface methodology, anthocyanin