Abstract: The clarification technology of grape juice was studied. The effect of four clarificants including pectinase, gelatin, CMC-Na, and xanthan gum, was determined by guided strategy with transmittance, soluble solids content and unit amount of precipitation. Results showed clarifying grape juice with a combination of pectinase and gelatin was desirable. When pectinase was adding 0.03g/L at 40℃ for 30 min and the dose of gelatin was 0.06%, the transmittance of clarified grape juice was up to 84.92%, and the soluble solids content was 2.38%.