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In experiment, glycosides in Meili young wine from Yangling were extracted, and then wild yeast glycosidase was added. Varietal aroma compounds were collected and enriched after the catalytic hydrolysis, and detected by GC—MS. The catalytic effects of the almond β glycosidase reference, Aspergillus niger pectinase, and La Fort Pectinase were compared with the wild yeast glycosidase in the experiment. The results showed that free volatiles released by almond β glycosidase were the most abundant with high concentrations, while the followings were those released by A. niger pectinase and wild yeast, Rhodotorula mucilaginosa glycosidase. In the released compounds, terpenols and norisoprenoids showed lower concentrations, but they gave the wine with fruity and floral fragrance. Three kinds of trace esters of phenolic acids brought more complex aroma to the wine. However, aliphatic compounds and volatile phenols displayed higher concentrations, which led wine on to off flavor. Therefore, the glycosidase of wild yeast R. mucilaginosa with medium catalytic ability has the potentiality to the application for wine aroma enhancement.