Abstract: Use macroporous resin as raw material to absorb polyphenols to solve browning problem of litchi wine. Three different kinds of macroporous resin:LSA-900 C, LSA-800 B and XDA-5 were used for studying the effects of absorption time, additive volume and absorption temperature on polyphenols concentration, chroma as well as fragrance and LSA-900 C was chosen as the most suitable macroporous resin for litchi juice, which suitable conditions were solid-to-liquid ratio 3∶200~1∶20, temperature 20~30℃ and absorption time 5~10min.Furthermore, a comparision was conducted between absorption treatment by LSA-900 C before and after fermentation with untreated litchi wine, and the result indicated that the absorption treatment after fermentation was more effective on preventing browning than before. It showed that LSA-900 C macroporous resin treatment after fermentation was able to reduce browning of litchi wine potently and maintain its quality.