Enzymes are a natural and fundamental element of the winemaking process. These enzymes originate from the grape, yeasts and other microbes associated with vineyards and wine cellars. Grape enzymes are however inactive under the pH and SO2 conditions associated with winemaking. Fungal pectinases are resistant to these winemaking conditions. The method used to produce wine enzymes for use in the EU is regulated by the OIV. Nowadays, they are also a commercial product found in many wineries. The most widely used enzymes available for commercial use are: pectinases, hemicellulases, glycosidases and glucanases. From the pre-fermentation stage, through fermentation, post-fermentation and aging, enzymes catalyzing various biotransformation reactions. In the past years, enzymes were increasingly used to enhance the quality of wines. They have the potential to make more extracted and more aromatic wines and to accelerate the winemaking process. This review article summarises the most important types of commercial enzymes applied to winemaking and effects of commercial enzyme on process technology and the quality of the final product. These industrial enzymes offer quantitative benefits (increased free and press juice yields), qualitative benefits (improved color extraction in red grape varieties, improvements in the aging process of wines i.e. flavor enhancement) and processing benefits (shorter time of maceration, settling and filtration).