18.8% of 308 autochthonous yeasts hydrolysed grape glucosidic analogues.
Wine-related β-glucosidase-producer yeasts were evaluated on natural substrates.
57% of yeasts hydrolysed natural resveratrol-glucosides of Vitis labrusca.
Four Hanseniaspora uvarum increased free-resveratrol after alcoholic fermentation of V. labrusca.