Effects of Cellulase and β-Glucosidase on the Quality and Aroma Profiles of Crown Pear Wine

Enzymatic treatment is an effective approach for regulating the quality and aroma of fruit wines. In this study, the effects of cellulase and β-glucosidase at different concentrations on pear wine quality, volatile aroma compounds, and sensory characteristics were investigated. Multivariate statistical analyses and entropy-weighted TOPSIS were used to characterize aroma differentiation and rank treatments based on comprehensive quality attributes. Enzymatic treatment significantly affected clarification, color, antioxidant capacity, and volatile aroma profiles, whereas most conventional physicochemical parameters showed limited changes. A total of 54 and 53 volatile compounds were identified in cellulase- and β-glucosidase-treated wines, respectively. Cellulase treatment produced a greater increase in esters and enhanced fruity aroma, whereas β-glucosidase markedly promoted terpenes and their derivatives, which were associated with enhanced floral aroma. Notably, linalool increased by 261.76–617.23% in cellulase-treated wines, suggesting its potential contribution to floral aroma enhancement. PCA and OPLS-DA demonstrated distinct volatile profiles between the two enzyme-treatment systems, with enzyme type exerting a greater influence than enzyme concentration. Entropy-weighted TOPSIS identified 1.25 g/L cellulase and 10 g/L β-glucosidase as the highest-ranked treatments among the tested concentrations for the two enzymes, respectively. These findings highlight the distinct roles of the two enzymes in modulating pear wine quality and aroma.