Purification And Application In Red Wine Clarification Of Ginger Protease

1. The purification of The ZingibainGinger as raw material, crude ginger protease powder was attained after extracting and freeze-drying, of which the enzyme yield was 0.6% and the enzyme activity was 1.2×105U/g. 4 protein peak was obtained when the freeze-desiccated zingibain after being dissolved enters DEAE-cellulose. The 3nd has enzyme activity, the extraction multiple is7.8.2. Character of purified ginger proteaseCasein with 1.0% as substance, the optimum pH of ginger protease is 6.0, the optimum temperature is 40℃. Sodium chloride,calcium chloride,glucose and mannite can inhibit ginger protease enzyme activity to some extent. Sodium bisulfite,cane sugar and EDTA can activate ginger protease to some extent. Acidic condition is good for the maintenance of active of ginger protease.3. Investigation on the Effect of Zingibain on Red Wine ClarificationAdding ginger protease into red wine, there is no significant effect on pH. Ginger protease can maintain long-term stability of the red wine color. The clear degree increased significantly, The polyphenols index changed smoothly. The sensory analysis showed that,the red wine treated with 0.25μg/mL of ginger protease had ruby color ; good transparency clarification and luster, with no obvious suspended. with pure and elegant, harmonious, fruit and bouquet aroma. The taste of red wine is pure and fresh and cool with the taste of pleasant fruits. The body is complete, having the typical outstanding clear,all in accordance with GB15073 industry standard of the People's Republic of China. Conclusion:the optimal concentration of zingibain for red wine was 0.25μg/mL and the best digesting period was 12 days to 30 days.