Abstract: The clarify technology of sour cherry wine is very important. Taking homomade sour cherry wine as raw material, the purpose was to study the influence of six kinds of clarifying agent was conducted with gelatin, tannin, bentonite, chitosan, pectinase and egg white of sour cherry wine clarity and chroma. Based on the single factor experiment, the orthogonal experiment design was used to establish the optimal combination of multiple clarificants for using:Tannin 1.6 g/L, gelatin 1.0 g/L and egg white 6.0 g/L. Under this condition, the clarity reached 92.6%. The light transmittance, chroma, total phenol content, total sugar content, total acid, alcohol content and pH of the processing of sour cherry wine were tested. It was further verified that no significant influence of clarifiers on the major ingredients and sensory quality of the sour cherry wine was found. The end product was clarified and mellow taste with wine aroma.