Abstract: In order to clarify the effect of adding fining agent before and after fermentation on Hovenia dulcis wine, fresh Hovenia dulcis was used to make Hovenia dulcis wine by a low-temperature maceration fermentation process. The effects of adding chitosan and bentonite before and after fermentation on the clarity, basic physicochemical indicators, phenolic substances, antioxidant activity and sensory characteristics of Hovenia dulcis wine were studied by the physico-chemical analysis and sensory evaluation. The results showed that compared with the control, adding bentonite or chitosan before fermentation could significantly improve the clarity of Hovenia dulcis wine, while had no negative effects on the basic physicochemical and sensory properties of wine samples. Compared with the treatment of adding a single fining agent only before or after fermentation, Hovenia dulcis wine treated with 0.40 g/L bentonite before fermentation and 0.16 g/L chitosan after fermentation, had the highest light transmittance (97.64%) and sensory score (77.13 points), along with high phenolic content (total phenolic content of 1639.88 mg/L) and strong antioxidant activity (ABTS⁺ radical scavenging activity of 9757.29 µmol/L). Under these conditions, the final Hovenia dulcis wine was straw-yellow in color, clear and transparent, with rich and pleasant fruity aroma. It indicates that, adding a small amount of chitosan or bentonite prior to fermentation could not only effectively enhance the clarity of Hovenia dulcis wine, but also significantly reduce the total amount of fining agents required after fermentation, improving the sensory quality of wine sample.