A large part of aromatic compounds is found in wine in a bound form, usually bound to a sugar unit. In order to increase the aromatic intensity of the wine, it is necessary to release these bound aromatic compounds. This breaking of the bond is done with the help of enzymes, more precisely enzymes from the group of glycosidases - β-glucosidases. Such release is most often carried out on aromatic varieties in order to express their intensity even more and become more attractive to end consumers. In this work, two enzymes, Lallzyme Beta and Endoyzm β-Split, were investigated on 'Muscat yellow' and 'Muscat rose' wines. After the treatment, the chemical analyzes performed showed a positive influence of the enzymes used on the increase in the concentration of aromatic compounds. A particularly positive impact was shown in compounds such as terpenes and esters, which significantly increased the fruity and floral intensity of the wine. In the end, the sensory evaluation indicated the diversity of the treated wines, and it can be concluded that the use of these enzymes is justified with the aim of producing higher quality wines.