Purified enzymes of microbial origin are applied in the beverage industry since decades because of their ability to enhance products and processes with minimal side effects and low costs. Commercial enzymes are widely used during different wine making steps providing a broad range of effects, such as to maximise juice yield, improve aroma compounds, flavour enhancement, colour extraction in red wines, and contribute in the removal of dissolved unwanted colloidal particles and pectin substances during wine stabilization and filtration. This review presents a study of recent advances in the application of commercial enzymes in the wine making of red, white and sweet wines that have been made in essentially the last 13 years (2005–2018). Literature has been critically analysed to discover general rules about previous research. Special attention is paid to the safety of enzyme application due to allergic issues. Future research efforts should be concentrated on application of immobilizated enzymes and the use of microorganisms with potential enzymatic side activities during wine production.

几十年来，微生物来源的纯化酶已应用于饮料行业，因为它们能够以最小的副作用和低成本改进产品和工艺。商业酶广泛用于不同的酿酒步骤，提供广泛的效果，例如最大限度地提高果汁产量、改善香气化合物、增强风味、提取红葡萄酒的颜色，并有助于去除溶解的不需要的胶体颗粒和果胶物质在葡萄酒稳定和过滤过程中。本综述介绍了商业酶在红葡萄酒、白葡萄酒和甜葡萄酒酿造中应用的最新进展，这些葡萄酒基本上是过去 13 年（2005-2018 年）酿造的。对文献进行了批判性分析，以发现有关先前研究的一般规则。由于过敏问题，特别注意酶应用的安全性。未来的研究工作应集中在固定化酶的应用和葡萄酒生产过程中具有潜在酶副活性的微生物的使用上。