Abstract: Through the studies of the ways of gelatin, bentonite and chitosan on the clarification of persimmon wine, it was found that gelatin and chitosan had better clarifying effect than that of bentonite; gelatin had the best effect, after the clarifying, the content of protein and tannin had reduced in a certain extent. It was also found that the combination of the two clarificants had better effects than that of the single one. After the clarifying, the clarified wine was transparent and had the especial flavor and colour, with a good stability.

Key words: gelatin, chitosan, persimmon wine, clarification