Abstract: Chitosan was used to clarify the waxberry wine, effects of the factors such as pH value, sugar content, chitosan content and clarification temperature on clarified degree and color were analyzed with rotating perpendicular combination experiment, regression equation of factor indices with more than 99% of the confidence level was established.The result showed that the effects of main factors on clarified degree and color of the wine were chitosan contentpH valuesugar content and sugar contentchitosan contentpH value;but the effect of temperature was not significant;It was favourable to clarify when pH=3.54, at the suitable dosage of chitosan, the lowest one was need to keep the wine steady and clarified.