Tartaric acid is one of the main organic acids with high content in amur grape wine. Decomposing tartaric acid by microorganism could improve the quality of the grape wine, and it could also use to treat liquid wastes which contained tartaric acid. The research focused on the metabolic mode about decomposing tartaric acid by microorganism and the purification of key enzyme which can decompose tartaric acid. It can provide evidence for decomposing tartaric acid by microorganism.