In this research, different kinds of clarifiers were tested for mulberry wine by single factor experiment, and chitosan was confirmed as the best one. The chitosan dosage, pH value and temperature were determined as the important factors for clarification of mulberry wine. The optimal chitosan treatment process for clarification was determined through orthogonal test as follows: the chitosan addition 0.8 g/L, temperature 40 ℃and pH value 4.0. After clarifying, mulberry wine had rose colour and was transparent with full liquor body and delicious taste.