Beta-glucosidase is an important enzyme for the hydrolysis of grape glycosides in the course of winemaking. Yeasts are the main producers of β-glucosidase in winemaking, therefore play an important role in determining wine aroma and flavour. This article discusses common methods for β-glucosidase evaluation, the β-glucosidase activity of different Saccharomyces and non- Saccharomyces yeasts and the influences of winemaking conditions, such as glucose and ethanol concentration, low pH environment, fermentation temperature and SO₂ level, on their activity. This review further highlights the roles of β-glucosidase in promoting the release of free volatile compounds especially terpenes and the modification of wine phenolic composition during the winemaking process. Furthermore, this review proposes future research direction in this area and guides wine professionals in yeast selection to improve wine quality.

β-葡萄糖苷酶是酿酒过程中水解葡萄苷的重要酶。酵母是酿酒中β-葡萄糖苷酶的主要生产者，因此在决定葡萄酒香气和风味方面起着重要作用。本文讨论了β葡糖苷酶的评价，不同的β葡糖苷酶活性的常用方法酿酒和非酿酒酵母和酿酒的条件的影响，如葡萄糖和乙醇浓度，低pH环境，发酵温度和SO ₂水平，关于他们的活动。本综述进一步强调了 β-葡萄糖苷酶在促进游离挥发性化合物（尤其是萜烯）的释放以及酿酒过程中葡萄酒酚类成分的改变方面的作用。此外，本综述提出了该领域未来的研究方向，并指导葡萄酒专业人士进行酵母选择以提高葡萄酒质量。