Abstract: The effect of chitosan and pectinase on the clarification of red wine was investigated in the study. The best clarification condition was obtained through an orthogonal experiment, which was at 20℃, natural pH condition, 0.04% of pectinase, 0.04% of chitosan for 2.5h. The clarification degree, stability and optic effect of red wine was improved significantly with the mixed applications of chitosan and pectinase, and the sensory qualities of clarified red wine was much better than single clarifier.

Key words: red wine, pectinase, chitosan, clarification