Abstract: Because there was a lot of pectin in thehawthorn, the hawthorn wine fermentation needed to clarify the hawthorn fruit pulp.The heat extracting and enzymatic hydrolysis were adapted to clarify the pulp, the two methods had negative effect on the flavor and nutrition because of the high treatment temperature. The research developed a new low temperature enzymatic hydrolysis process by optimizing the conditions such as pectinase addition, treatment temperature, processing time and so on.The treated pulp was used to make hawthorn wine.The transmittance of the pulp was 93% under the conditions: the temperature was35 ℃, the addition of pectinase was 0.15 m L/L, the processing time was 4 h. Compared to the pulp without enzymatic hydrolysis, the reducing sugar risen from 8.2 g/L to 14.2 g/L, the total acids risen from 5.5 g/L to 7 g/L.The extraction effects of reducing sugar and total acid were better. The flavor component of the hawthorn wine was better than the wine which enzymatic hydrolysis was under 55 ℃.