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β-Glucosidases (EC 3.2.1.21) is the key enzyme which releases alkyl and aryl β-glycosides, and disaccharide glucosides and short oligosaccharides of non-volatile glycosidic precursors present in fruit juices, musts and wines.It plays an important role in the hydrolysis of wine aroma precursors.β-Glucosidase BG1 of T.asahii was added to the glycosides extract and grape must to investigate the hydrolysis ability to aroma precursors under the two conditions, compared with commercial β-glucosidases from Aspergillus niger (AS) and almond (A1).