Abstract: Single or compound clarifiers which including pectinase, gelatin, bentonite and chitosan were used to clarify the Rosa laevigata fermented wine.Effects were evaluated through the measurement of the transmittance, alcohol, total sugar, total acid, and the corresponding sensory evaluation of the wine before or after the clarification.The result showed that:the use of compound clarifying does the best, which agent were gelatin (0.02g/L) -bentonite (1.2g/L) -chitosan (0.4g/L) .That was, after the treatment, there were minute variations in physical and chemical properties of the wine, the alcohol value ot the wine was 14.2% vol, , the total sugar was 4.5g/L and total acid was 2.8g/L, the transmittance was 96.5%, also the wine had gem luster, pleasant flavour, more full and tipical body.