The aim of this work was to study the caja (Spondias mombin L.) wine clarification using a hollow fiber membrane system. Two caja wines clarified with bentonite clay were used for comparison. Transmembrane pressures of 0.40 and 0.60 bar were used. Ninety-five percent of caja wine colors were reduced at both transmembrane pressures and 66% with bentonite clay clarification. Caja wine clarified with the membrane process was light yellow; but caja wine clarified with bentonite clay had a turbid appearance. This works showed that it is possible to clarify the caja wine with the membrane process and that this process did not change the quality of the wine and retained color, aroma and flavor from the caja fruits. The membrane clarification enables a continuous process for caja wine production. (C) 2007 Elsevier Ltd. All rights reserved.