In order to compare the effect of soy proteins and traditional fining agents on wine clarification and quality, we selected ‘Cabernet Sauvignon’ dry red wine as test material to study influence of five fining agents (soy protein, gelatin, bentonite, casein and PVPP) on clarity degree, physical and chenmical indexes, color, phenolic and volatile compounds of sample wine. The results showed that transmittance of sample wines were increased and color intensity were decreased significantly after fining process(p<0.05). Total acid were decreased by -0.01-0.12 g/L, and volatile acids were increased by 0-0.06 g/L, but residual sugar, alcohol and hue had no significant change. Meanwhile, concentration of total phenols, tannins, total anthocyanins, monomeric anthocyanins, polymeric anthocyanins and colored anthocyanins in treated sample wines were all lower than controls. And with increased dose of fining agents, they were decreased (except for polymeric anthocyanins). Among them, PVPP and gelatin had great influence on color and total anthocyanins of sample wines.

In addition, aroma components in the wine samples were decreased after clarification. However, volatile compounds in sample wine treated with soy proteins were obviously more than other groups, especially esters. In conclusion, high clarification degree, good color and aroma of sample wines treated with soy proteins 200 mg/L indicated that soy protein could be used for the clarification of ‘Cabernet Sauvignon’ dry red wine.