Abstract: To explore the effect of stabilizers on the stability of white wine,Chardonnay wine samples of 2018 were selected and different concentrations of stabilizers including potassium polyaspartic acid(KPA),carboxymethylcellulose(CMC),gum Arabic(GA)and mannoprotein(MP),were applied in this study. Concurrently,80 mg/L metatartaric acid(MTA)previously reported to be good cold stability,as well as blanks were used as controls(CK). The change of conductivity was considered as the main indicator of the stability of tartrate,and turbidity and the amount of precipitation during cold treatment were used as auxiliary indicators.The stability of the four kinds of stabilizers at different concentrations were investigated,and the optimal concentration of each stabilizer was screened. Moreover,the effects of 4 different stabilizers on wine stability were compared. The results showed that the optimal concentration of KPA was 100 mg/L,and the conductivity change was 27 μs/cm. There was no significantly difference between turbidity,tartaric acid and potassium content among the treatments with 4 stabilizers(P>0.05),but the precipitation was greatly reduced than those of 80 mg/L of MTA and CK treatments. Four concentrations of CMC could achieve a good cold stabilization effect,among which 150 mg/L CMC gave an optimal effect. The optimal concentration of GA was 50 mg/L,making the wine sample more stable. Compared with CK,the turbidity increased slightly,and a small amount of precipitation formed by GA treatment after cold and heat treatment. Different concentration of MP could stabilize the wine samples,but the turbidity would increase with the increase of concentration of MP. The optimal concentration of MP was 50 mg/L.Collectively,100 mg/L KPA had the best effect on wine stability,followed by 50 mg/L GA,50 mg/L MP and 150 mg/L CMC. The results provide a theoretical basis for the application of the new stabilizer KPA in wine.