To improve the quality of pomegranate wine, which can be kept stable for a long time while ensuring the good taste of pomegranate wine, the present study was carried out to investigate the effects of saponin, polyvinylpyrrolidone, gelatin, and chitosan on anthocyanosides, total phenolics, total flavonoids, basic physicochemical indices, aroma compositions, and organoleptic qualities in the clarification of pomegranate wine, gelatin and chitosan on anthocyanosides, total phenolics, total flavonoids, basic physicochemical indices, aroma composition, and organoleptic qualities in the clarification of pomegranate wine using home-made laboratory pomegranate wine as the test material.Results showed that the basic physicochemical indices of pomegranate wine such as volatile acid and pH did not change significantly after the clarification treatment, but the total phenol (12.81%), total flavonoid (8.58%), anthocyanoside (10.99%), protein (6.58%-8.69%), and dry leachate content (5.27%) were all significantly reduced.Headspace solid phase microextraction-gas chromatography-mass spectrometry was used to detect the aroma components, and a total of 60 aroma components were detected, including 8 alcohols, 39 esters, 5 acids, 5 terpenes, 2 aldehydes, and 1 phenol.The external standard method was used to accurately quantify some of the compounds analysed by GC-MS and to evaluate the aroma in combination with the relative odour activity value and sensory analysis, and it was found that the main aroma compounds remained unchanged in pomegranate wines treated with clarifiers, which were phenylethanol, isoamyl acetate, ethyl laureate, ethyl caprylate, and ethyl caprate, which together gave the pomegranate wine its rich aroma.Together they gave the pomegranate wine a strong floral and fruity aroma.The wine samples treated with egg white powder (0.25 g/L) were placed in the same category as the original pomegranate wine and had the highest sensory score (85.6).Egg white powder (0.25 g/L) was found to be the most suitable clarifying agent for pomegranate wine.This study provides data support and technical reference for the clarification and production of pomegranate wine.
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