Enzymes are highly effective biocatalysts used in various industrial processes, particularly in winemaking and other fermented beverages. These enzymes can be found naturally in fruits and the microbiota present during the beverage-making process. Commercial preparations containing a blend of enzymes (such as glucosidases, glucanases, pectinases, and proteases) are also commonly used. The performance of these enzymes has been significantly improved over the years, resulting in increased production levels and the introduction of new technological innovations to enhance efficiency and wine quality. While enzymes have been traditionally used in the beverage industry, recent studies have focused on optimizing their performance under processing conditions, including the use of immobilized enzymes. This review aims to provide a detailed overview of the potential of endogenous enzymes in wine microorganisms, as well as enzymes obtained from grapes or commercial preparations already in use in the beverage industry. Additionally, future trends in enzyme production and application will be presented.