In this study, ‘Shuangyou’ (Vitis amurensis Rupr. ) berries were fermented into wines. β-glucosidase was added to 'Shuangyou' wines to investigate the changes of enzyme activities during fermentation and the physicochemical properties and aroma compounds in wines at the end of fermentation. With fermentation time prolonging, the enzyme activities was increased, and then decreased. The maximum enzyme activities of control and enzyme treatment samples were 12.46 and 72.42 U/L, respectively. Total sugar contents and alcohol contents of the controls were significantly lower than those of the enzyme treatment samples. Total anthocyanins contents of the controls were significantly higher than those of the enzyme treatment samples. The aroma compounds contents and numbers of wide grape musts in controls and enzyme treatment samples were 76.18, 124.28, 184.99 mg/L and 24, 50, 54 species, respectively. There were 7 kinds of glycosides aroma compounds in wines. The aroma compounds contents of the controls were significantly lower than those of the enzyme treatment samples. The OAV of 19 kinds of aroma compounds exceeded their threshold values (OAVs>1). Fruit aroma was obvious contribution to the flavor of wines. The enzyme treatments had significantly higher effect on the flavor of wines compared with the controls. Therefore, β-glucosidase had a significant effect on the aroma compounds of 'Shuangyou' wines.
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