Abstract: The Cabernet Genischt wine of 2019 vintage from Jinsha Luding Winery in Ningxia was used as the test object, and different concentrations of egg white powder were used for gluing treatments, then the sedimentation rates, sedimentation compactedness, sedimentation heights, conventional physical and chemical indices, chroma,tone and thermal stability of wine samples were measured and sensory evaluation was carried out. The results showed that when the gluing doses of egg white powder were greater than or equal to 0.06 g/L, the wine samples presented high clarity and compact precipitation after 48 h treatment. The different gluing doses of egg white powder treatments showed significant differences on the dry extracts and chroma of Cabernet Gernischt dry red wine, and the total acid contents were decreased compared with the control. When the gluing dosage was 0.08 g/L,the turbidity difference of wine samples was the lowest（4.41 NTU）, and the sensory quality was the best. To sum up, it could be determined that the gluing dose of 0.08 g/L and treatment time of 48 h for egg white powder treatments on Cabernet Gernischt dry red wine were suitable.