Abstract: The main objective of this study was to investigate the potential applications of wild yeast strains by assaying the enzyme production under simulated oenological conditions. The results indicated that most β-glucosidases were intracellular activity. The highest total activity of H. uvarum was detected, 0.51U/mL. A remarkable variability in the effects of oenological factors on the production of β-glucosidase were observed among yeast strains. The significant inhibitions on the β-glucosidase productions were observed under high sugar and low pH conditions. The strongest inhibition on P. fermentans was observed, for 63.50%⁸4.32% inhibition in comparion with control at pH 3.0, followed by Saccharomyces and Hanseniaspora. Furthermore, H. uvarum exhibited highest β-glucosidase production under the low pH conditions. Under the low concentration of alcohol (5%) , the productions of yeast β-glucosidase were increased. But the β-glucosidases production decreased with increasing the concentration of alcohol, even no β-glucosidase activity could be detected for P. fermentans strain. In conclusion, the better performances endowed H. uvarum strain some potential application.