Different clarifiers including gelatin-tannin, chitosan-xanthan gum, and microfiltration (0.45μm pore size membrane) were used to clarify red rice wine and their effects on wine color, nutrition quality, and clarification stability were investigated after clarification and pasteurization . The result suggested the wine treated by microfiltration had the highest sensory evaluation value and stability. The combination of 0.1g/L chitosan and 0.3g/L xanthan gum could also have a good clarification effect, especially benefit to wine color. However, the wine treated by the combination of gelatin and tannin had the worst sensory evaluation value and stability.