α-l-Arabinofuranosidase 3 from Penicillium purpurogenum (ABF3): Potential application in the enhancement of wine flavour and heterologous expression of the enzyme

► Both ABF3 and β-glucosidase tolerate the pH and ethanol concentration present in wine. ► ABF3 and β-glucosidase from Penicillium purpurogenum efficiently release terpenes from wine must. ► ABF3 expressed heterologously has similar properties to those of the native enzyme.