The work aims to solve the problem that fermented Lonicerna Caerulea juice is easy to produce turbidity which reduces the juice quality during processing. The composite clarifier was obtained by compounding PVPP and pectinase, optimized by a single-factor test and response surface experiment to evaluate its storage stability. The clarification process was obtained as follows:clarification temperature of 34 ℃, clarification time of 40 h, and compound clarifier addition of 3 g/L. The light transmission rate of juice under this condition was 94.92%. Compared with the unclarified one, the astringency value of the clarified juice was reduced, the clarity was improved, the brightness was enhanced. The juice was pale violet red. The juice quality was effectively improved. The fluctuation range of pH, total acid, and soluble solids of clarified fermented Lonicerna Caerulea juice was small after 28 d of storage at 4 ℃. The sensory quality was maintained well. This method can effectively clarify the fermented Lonicerna Caerulea juice while maintaining good storage stability, which provides a new idea for extending the shelf life of fermented Lonicerna Caerulea juice.