Improvement on enzymatic hydrolysis of resveratrol glucosides in wine

An enzymatic hydrolysis method, useful for the analysis of total wine resveratrol, was optimised. The wine resveratrol O-glycosides were totally hydrolysed in ∼9 h after incubation with β-glucosidase at 50 °C; then the trans- and cis-aglycones were measured by high-performance liquid chromatography after solid phase extraction (SPE). Kinetic study of enzymatic hydrolysis at different temperatures showed that hydrolysis times were reduced with increasing temperature, up to 50 °C, because the enzyme retains its activity even at this temperature.