β-Glucosidase in cellular and acellular form for winemaking application

β-Glucosidase (βG, EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydrolysis of glycoconjugated precursors, in musts and wines, and the release of active aromatic compounds. We summarize the research on the use of commercial preparations selected yeasts and malolactic bacteria, as source of glycosidase activities, βG in particular. We illustrate our results on a new simple purification process and the physicochemical characteristics of the β-d-glucosidase (βG) from acellular and cellular origin. The βG from a commercial enzyme preparation chosen for its high activity and three yeast strains with the highest βG activity have been selected and characterized: Y8 (Hanseniaspora uvarum); AL 41 (Saccharomyces cerevisiae); AL 112 (Pichia anomala). An Oenococcus oeni strains (DSTVR 10) has been chosen among 10, it was isolated from wines of the Valpolicella.