β-glucosidases (BGLs) are enzymes that typically hydrolyze short chain oligosaccharides. However, some BGLs can hydrolyze anthocyanins and may be apply in the clarification process from different food industry, especially grape juice and wine. In this work, Malbranchea pulchella BGLs were immobilize on different supports and the derivatives were apply in grape juice and red wine clarification. BGL-MANAE and BGL-ConA were stable at all pH tested, keeping up to 70% activity after 24 h incubation. BGL-MANAE and BGL-ConA showed relative activity of 60% and 100%, respectively, at 50 °C after 24 hours incubation. Both derivatives were efficiently reuse 20 times and were significantly stable in the presence of 0.05 M and 0.1 M glucose and 5%, 10% and 15% ethanol, keeping up 70 % activity after 24 hours of incubation. The derivatives were effective in red wine and grape juice clarifications. The BGL-MANAE derivatives were 8.4% and 24.6% more efficient than BGL-ConA clarification on concentrate and diluted wines, respectively. Resembling, BGL-MANAE derivatives were 15% and 24.6% more efficient than BGL-ConA clarification of diluted and concentrate juices, respectively. Therefore, the biocatalysts produced in this work, especially BGL-MANAE, can be efficiently applied in grape juice and wine industry to obtain lighter products.