This study focused on the technology for clarification and stabilization of blackberry wine. Firstly，the method for clarification of blackberry wine was optimized using response surface methodology，with clarity and chroma as assessment indicators. Then stabilization method was screened by stability test and storage performance in bottle. Results showed that the optimum condition for clarification of blackberry wine was bentonite amount of 1.0 mg/mL，clarification time of 8d and clarification temperature of 12 ℃. Under such condition，the final clarity and chroma of blackberry wine was 0.728 and 1.106 respectively. Blackberry wine showed high clarity in a short term after heat treatment and acacia addition，while it being stable kept high clarity in a long term after cold treatment. This study provides an effective way for clarification and stabilization of blackberry wine，and a theoretical basis and technical support for the industrial production of blackberry wine.
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