The potential of glycosidase from one selected Hanseniaspora uvarum strain to enhance aroma of Pinot Noir dry red wine was evaluated. The tolerance of glycosidase extract obtained from this isolate was assayed in winemakinglike conditions, and the activity of glycosidase was expressed by β-glucosidase. Normal harvested Pinot Noir grapes in Yangling of Shaanxi Province, China, were de-stemmed and crushed, and then the crude H. uvarum glycosidase was added to the must prior to alcohol fermentation to make dry red wine. The treatment with commercial enzyme preparation AR2000 and that without adding enzyme were set as comparisons. In April of the following year, aromatic components of wines were detected by SPME—GC—MS, and the aroma characteristics were quantified by a trained tasting panel. The results indicated that glycosidase from H. uvarum showed a relative stability at acidic pH as well as tolerance to ethanol and glucose. The enzyme treatment gave wine more complexity and greater amounts of aromatic components. The AR2000 treatment strongly encouraged the release of varietal compounds in wine, such as terpenols that presented as fruity and floral, and C6 compounds that were responsible for green trait. Additionally, the AR2000 treatment also improved alcohol and ester contents. In contrast, the treatment with H. uvarum glycosidase yielded wine with the highest level of C13 norisoprenoids and some terpenols, but lower contents of C6 and higher alcohol compounds. Finally, wine sensory analysis revealed that the treatment with H. uvarum glycosidase gave wine more complex and elegant aroma, with much temperate fruit, berry, and floral characteristics, whereas the AR2000 treatment yielded wine with prominent green characteristics. Therefore, the glycosidase of H. uvarum has the potential to improve quality of wine aroma.