Haze formation in wine, driven by protein–polyphenol interactions, negatively affects its sensory quality. Although a range of haze-preventing sorbents exists, they often require high dosages, demonstrate limited selectivity toward polyphenols, and raise environmental concerns. To address these issues, we developed chitosan-based composites modified with Fe3O4, hydroxyapatite and Mg-Al layered double hydroxides using a novel, scalable and eco-friendly methodology. The composites were fully characterized via wide range of physicochemical methods. Optimal sorption conditions were identified using multifactorial design, with Pareto analysis evaluating parameter impacts. Tests on apple wine sample revealed high protein removal for all composites, with varying polyphenol capture. Among developed materials, the Mg-Al LDH composite achieved a balance, effectively removing proteins with minimal polyphenol sorption. These findings underscore the potential of chitosan-based composites as sustainable and scalable solutions for wine stabilization, addressing both efficiency and environmental considerations.