Abstract: The tannin,silica and Polyclar R Brewbrite were used to remove haze protein in Chinese rice wine. The molecular weight of protein in the haze was investigated by Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis(Tricine-SDS-PAGE). The proteins in the haze of Chinese rice wine and absorbed by fining agent were identified by matrix- assisted laser desorption ionisation- time of flight / time of flight mass spectrometry(MALDI-TOF/TOF MS). Lundin fraction and colloidal stability of Chinese rice wines before and after fining were analyzed. The results showed that the main components of haze protein in Chinese rice wine were avenin-like protein and dimer α-amylase inhibitor,deriving from the Triticum aestivum. All of the fining agents were able to absorb the haze protein and improve the colloidal stability of Chinese rice wine,especially the tannin.