‘Italian Riesling’ ice wine produced in Gansu Hexi Corridor was selected to study the effects of five different clarifying agents (soy protein, casein, PVPP, bentonite and gelatin) on its clarity degree, physicochemical parameters, volatile composition and sensory quality. The results showed that after clarifying process, the transmittance of ice wine improved significantly, while the contents of volatile acids (1.96%-3.92%), total sugar (0.7%-9.83%), protein (0-8.33%) and phenols (6.25%-10.42%) as well as color intensity (4.26%-16.47%) reduced in different levels. Gas Chromatography-Mass Spectrometry (GC-MS) combined with headspace solid-phase microextraction (HS-SPME) were used to detect the volatile compounds. A total of 67 volatile constituents were identified and quantified, including 24 esters, 20 alcohols, 9 acids,6 carbonyls, 5 terpenes and 3 other compounds. As expected, the varieties (7.46%-19.40%) and contents (4.60%-26.52%) of aroma compounds of ice wine were declined after clarification. Among them, samples treated by soy protein remained higher contents of flavor components and excellent sensory evaluation, which indicated that soy protein could be used in for ‘Italian Riesling’ ice wine clarification.
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