Screening and oenological characterization of a high β-glucosidase-producing yeast from Pyracantha fortuneana (maxim.) Li

Key Points

• High levels of β-glucosidase were identified, enhancing fermentation processes in winemaking.
• The yeast strain exhibited robust fermentation performance, measuring significant enzymatic activity during trials.
• Screening involved analyzing yeast sources from Pyracantha fortuneana, targeting specific oenological traits for wine enhancement.
• Implications include improved wine quality and flavor, with potential applications in the beverage industry.