The pectinase treatment conditions for clarification of persimmon vinegar were optimized and monitored by response surface methodology. In clarification of persimmon vinegar by pectinase treatment with variations in temperature, time and concentration, coefficients of determinations(R2) of the models were above 0.91(p<0.05) in turbidity, browning color intensity and tannin content. The turbidity of persimmon vinegar was decreased along with an increase of pectinase treatment temperature. The minimum value of turbidity by pectinase treatment was 0.0021(absorbance at 660nm) in 49.38oC of pectinase treatment temperature, 73.08min of pectinase treatment time and 55.57ppm of pectinase concentration. The minimum value of browning color intensity by pectinase treatment was 0.27(absorbance at 660nm) in 48.39oC, 71.74min and 65.69ppm. The minimum value of total tannin contents by pectinase treatment was 43.72mg/100 ml in 40.05oC, 66.02min and 65.26ppm. The optimum conditions of pectinase treatment that satisfies the least common multiple of turbidity, browning color and tannin content were 40~50oC, 60~70min and 55~70ppm.