## 3 Results and Discussions
### Varietal Arroma Compounds of Wines  
Eight varietal aroma compounds were detected in the wines. Compared with SCw (1.14 mg/L), the content of varietal aroma compounds in wines with added SLY-4E, F2-24E and HX-13E (1.26-1.86 mg/L) was significantly higher (Table 3). The content of varietal aroma compounds in S/H/F-Ew was higher than S/H-Ew, S/F-Ew and H/F-Ew, which was higher than SLY-4E, F2-24E, and HX-13E. All the wines with added F2-24E had a higher content of varietal aroma compounds than other wines with SLY-4E or HX-13E. [PERSON] et al. (2011) [8] also reported that the purified \(\beta\)-glucosidase from _I. terricola_ could significantly increase the content of varietal aroma compounds in white Muscat wine. It reflected that adding \(\beta\)-glucosidase could increase the varietal aroma content of wines, which usually exist as nonvolatile odorless glycosides, and \(\beta\)-glucosidase could hydrolyze the aroma compounds to release volatile aroma compounds and enhance the content of varietal aroma compounds [25; 26; 27; 20]. In addition, the content of volatile aroma compounds and the number of \(\beta\)-glucosidase combined added in wines are directly proportional. Therefore, it is likely that there was a synergistic effect between SLY-4E, F2-24E and HX-13E, which performed better in releasing varietal aroma compounds. [PERSON] et al. (2010) [28] found a synergistic effect of both \(\alpha\)-L-arabinofuranosidase and \(\beta\)-glucosidase towards diglycosidically bonded monoterpenes, which could enhance the varietal aroma compound content. However, there are no reports about the synergistic effect of \(\beta\)-glucosidase in increasing the content of varietal aroma compounds. As the PCA plot shows (Figure 2), 79.8% variance was explained by eight varietal aroma compounds, and PC1 and PC2 accounted for 65.2% and 14.6% variance, respectively. S/F-Ew, H/F-Ew and S/H/F-Ew grouped with 1-hexanol. S/H/F-Ew grouped with citronellol, 1-octen-3-ol and geraniol. S/F-Ew grouped with geranyl acetone, while other wines did not group with any of the varietal aroma compounds. Among the varietal aroma compounds, the odor active values (OAV) of linalool and 1-octen-3-ol were above 1.0, which would present floral and fruity \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Wines** & **Alcohol (\%, \(v\)/\(v\))** & **Total Acids** & **Volatile Acids** & **Anthocyanin** \\  & & **(g/L)** & **(g/L)** & **(mg/L)** \\ \hline SCw & 12.56 \(\pm\) 0.53 a & 5.81 \(\pm\) 0.22 a & 0.68 \(\pm\) 0.00 a & 187.79 \(\pm\) 1.25 a \\ \hline S-Ew & 12.07 \(\pm\) 0.14 b & 5.81 \(\pm\) 0.22 a & 0.61 \(\pm\) 0.01 c & 182.83 \(\pm\) 0.42 c \\ \hline H-Ew & 12.13 \(\pm\) 0.17 ab & 5.53 \(\pm\) 0.19 ab & 0.68 \(\pm\) 0.04 a & 163.30 \(\pm\) 0.84 f \\ \hline F-Ew & 12.21 \(\pm\) 0.13 ab & 5.20 \(\pm\) 0.32 b & 0.49 \(\pm\) 0.02 d & 176.08 \(\pm\) 0.84 d \\ \hline S/H-Ew & 12.26 \(\pm\) 0.23 ab & 5.39 \(\pm\) 0.28 ab & 0.61 \(\pm\) 0.04 c & 173.24 \(\pm\) 0.05 e \\ \hline S/F-Ew & 12.51 \(\pm\) 0.11 ab & 5.44 \(\pm\) 0.22 ab & 0.65 \(\pm\) 0.07 b & 184.13 \(\pm\) 2.93 bc \\ \hline H/F-Ew & 12.25 \(\pm\) 0.23 ab & 5.20 \(\pm\) 0.49 b & 0.49 \(\pm\) 0.01 d & 172.17 \(\pm\) 3.76 e \\ \hline S/H/F-Ew & 12.33 \(\pm\) 0.09 ab & 5.72 \(\pm\) 0.19 a & 0.61 \(\pm\) 0.03 c & 184.96 \(\pm\) 2.09 b \\ \hline \hline \end{tabular} Note: different letters in the same column showed significant difference (\(p\) < 0.05).  
\end{table} 
Table 2: Physicochemical characteristics of wines. flavor. These results indicate that adding mixed SLY-4E, F2-24E and HX-13E crude extract could effectively promote the releasing of all the detected varietal aroma compounds. Adding S/F-E could promote the releasing of geranyl acetone. Using various \(\beta\)-glucosidaseidase to release varietal aroma compounds had a synergistic effect on releasing varietal aroma compounds, especially 1-hexanol. There are no reports about the synergistic effect of \(\beta\)-glucosidaseidase in releasing different aroma compounds.