Abstract: The effects of pH value, sugar content, chitosan dosage, and clarified temperature on the waxberry wine clarification were studied with rotating perpendicular combination experiment. Meanwhile, the regression equation of clarified degree, pH value, chitosan dosage and sugar content were established. The clarified degree of waxberry wine and the dosage of chitosan were determined when the dry or sweet wine were stability, the changes of main compositions were also analyzed. Results show that the effects of pH value, sugar content and chitosan dosage on the clarified degree were significant, but the effect of temperature was not. Compared with bentonite, it is better to use chitosan for clarified speed and stability. Furthermore, the influences of chitosan on the composition and aminophenol content of the wine are little. The clarity degree of the dry and sweet waxberry wine are 91.4% and 85.0% respectively as reached stability, the proper dosage of chitosan are 50 mg/L and 70 mg/L.