β-glucosidase is widely used in food industry for its glycosidic hydrolysis properties. In this paper, performance of a novel β-glucosidase BGL0224 from Oenococcus oeni for aroma enhancement of Cabernet Sauvignon wines was explored for the first time. The main projects included electronic nose, gas chromatography-mass spectrometry and sensory analysis. Principal component analysis indicated that electronic nose had the ability to discriminate different treatments by responding specifically to volatile compounds. Adding BGL0224 before alcoholic fermentation significantly increased the “aromatic index” of Cabernet Sauvignon wines. Compared with the control group, adding BGL0224 increased more than 15 volatile aroma compounds of Cabernet Sauvignon wines. Furthermore, with the addition of BGL0224 before alcoholic fermentation, the concentrations of medium-chain fatty acid ethyl esters, long-chain fatty acid ethyl esters and terpenes in wines were 3004.19 ± 36.14 μg/L, 4090.37 ± 94.07 μg/L and 210.21 ± 8.98 μg/L respectively, which were all significantly higher than other treatments. Sensory analysis showed that BGL0224 increased “tropical fruity”, “sweet fruity” and “floral notes” characteristics while inhibited “citrus” characteristics of Cabernet Sauvignon wines. Overall, this study provided support for industrial application of BGL0224 by evaluating its performance for aroma enhancement of Cabernet Sauvignon wines. •BGL0224 remarkably increased the “aromatic index” and “terpene index” of wines.•BGL0224 increased types and concentrations of aroma compounds in wines.•Adding BGL0224 before malolactic fermentation decreased total alcohol concentration.•Long/medium-chain fatty acid ethyl esters promoted the “tropical fruity” of wines.•Terpenes promoted the “floral notes” of wines.