Abstract: Crisp pear were used as the raw materials to research the brewing technical parameters for preparing semi- dry crisp pear wine. The results showed that the optimal main fermentation parameters were 2 h pectinase treatment amount of 0.2‰,SO2 addition amount of 80 mg / L,yeast inoculation amount of 4%,fermentation temperature of 28 ℃. After 7 d main fermentation,alcohol wine reached 12.2% vol,wine light transmittance was64.4%,sensory score was 90.When the single clarificant was used,chitosan 0.15% + gelatin 0.010% had the best clarification effect on semi- dry crisp pear wine with the light transmittance by 98.3%,VCcontent of 1.00 mg / L,sensory score 93. After 6 months,41 aroma components were identified from the wines fermented with clarified juice.Its aroma components were more than the wines fermented with fresh juice. The major aroma compounds were isoamyl alcohol and ethyl caprate.In conclusion,the juice ferment was better.