Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni

► Glycosidases of Oenococcus oeni are able to release terpenes from natural substrates. ► Bacterial glycosidases have a high capacity to release both primary and tertiary terpene alcohols. ► Both glucosidase and arabinosidase from O. oeni are more active in grape juice than glycosidases from Aspergillus niger. ► Riesling mash was treated with O. oeni glycosidases before alcoholic fermentation. ► Wines produced with the glycosidases from O. oeni received positive ratings by a professional panel.