Abstract A method to measure specific β(1,3)-glucanase activity in wines has been developed, and is based on the measurement of the kinetics of glucose release in the presence of laminarin (a β(1,3)-glucan from Laminaria digitata). The reaction time and substrate amount have been optimised to allow for measurements in wine conditions. The optimised method has been used to measure the efficiency of a commercial enzyme preparation in wines in relation to filterability. The results indicate that despite the inhibition of wine constituents, β-glucanase activities were present in all wines after enzyme addition. The filterability of the wines significantly increased after enzyme addition as measured by a standardised procedure (Vmax index).