Abstract: 【Objective】 To study the effect of clarifier on Thompson seedless wine and lay the foundation for producing high quality Thompson seedless wine. 【Method】 The effects of three factors including chitosan addition amount, bentonite addition amount, gelatin addition amount and their interaction on transmittance were studied by single factor test and response surface method. Regression equations were established and analyzed by significance and variance. The optimum clarification agent of Thompson seedless wine were then obtained and verified by experiment. 【Result】 Among the five single clarifiers (chitosan, bentonite, gelatin, pectinase and phytic acid), chitosan, gelatin and bentonite had a better clarification effect on Thompson seedless wine. The addition amount of chitosan, bentonite and gelatin was used as single factor test. The Optimum clarifying agent of thompson seedless wine by single factor experiment and response surface method. The transmittance was 98.45%, which was basically consistent with the theoretical value (98.473,1%). 【Conclusion】 The best compound clarifiers for Thompson seedless wine were chitosan addition amount 0.09 g/L, bentonite addition amount 0.16 g/L, gelatin addition amount 0.11 g/L. Under these conditions, Thompson seedless wine has the best clarification effect.