The review summarizes the application of biosensors in the analysis of alcoholic and non-alcoholic beverages. It describes the construction and fundamental characteristics (linearity, detection limit, response time and stability) of biosensors for the determination of ethanol, glucose, saccharose, fructose, glycerol, lactic, malic and oxalic acid, sulfites and phosphates. A comparison of the determination making use of biosensors with reference methods exhibits a very good agreement.