Abstract: 【Objective】 To study the effects of 5 different types of clarifiers on the quality of mulberry wine with mulberry wine as the research object. 【Methods】 The clarity, physical and chemical indexes, flavor components and sensory quality of mulberry wine samples were taken as the inspection indexes and the effects of 5 clarifying agents on the quality were discussed. 【Results】 The results showed that compared with the control group, there was significant difference in soluble solids and alcohol content, but no significant difference in total acid content.The total sugar content decreased by 1.1%-36.8%. The content of anthocyanin, total phenol and total flavone in the treated group with 80 g/L clarifier decreased by 4.3%-23.2%, 0.5%-10.0% and 2.1%-14.7% respectively. The contents and types of aroma substances of wine samples after clarification were different. The relative content of esters in PVPP group decreased by 22.8%, while that in pectinase group decreased only by 0.5%, and that in other groups was between the two. 【Conclusion】 Principal component analysis and hierarchical cluster analysis confirmed that the 60 g / L pectinase treatment group had the least effect on the volatile aroma compounds of wine samples, and the sensory evaluation was also the closest to the control group.