Abstract: To study the removing effects of seabuckthorn chloroplast on sulfite in wines. The chloroplast was extracted from the leaves of Chinese seabuckthorn. Based on the six factors,such as chloroplast concentration,pH value and ethanol concentration etc.,the significant effect factors were screened of sulphite removing parameters in model wines. Through optimization of the reaction parameters by response surface center combination test,the sulfite removing effect were determined on dry,sweet,red and white wines,and its effects on sensory properties of 4 kinds of wines added chloroplasts were evaluated. The results showed that the optimum removal parameters were ethanol concentration 15.00%(V/V),pH5.00,reaction temperature 25℃,with a clearance rate as 55.45% in model wines. The actual removal rate by using the optimum removal parameters was 51.90%,46.00%,42.57% and 30.14% in dry white wine,white icewine,red icewine and dry red wine respectively. Sensory analysis indicated that the addition of seabuckthorn chloroplast had little effect on the taste of dry red wine. It was suggested that seabuckthorn chloroplast could effectively remove the sulfite in wines in vitro,and the addition of seabuckthorn chloroplast had a little effects on the taste of dry red wine.