Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by β-glucosidase activity analyses

•General investigation of non-Saccharomyces yeasts in China’s main wine producing region was achieved through sampling and ITS sequencing.•A Candida glabrata strain D18 was selected as it exhibited high β-glucosidase activity, better environmental adaptability and substrate affinity.•The unique fermentation characters of the C. glabrata D18 was proved through practical single or mixed fermentations through a PCA analysis of aroma components data obtained from HS-SPME/GC–MS-FID.