Aspergillus species are important in various industrial, medical and biochemical aspects and are one of the important sources of commercial enzymes production. Species of this genus produce a variety of extracellular enzymes, among which the enzymes of amylase, cellulase and protease are of particular economic importance, for example amylases They produce amylases that hydrolyze starch, they contribute to flavour and colour of the product. Citric acid, used as an acidic flavour in foods and beverages, was initially taken from citrus fruits. The benefits of the production of these enzymes by fungi include the use of different species of Aspergillus in the food and water industry, wood, paper and textile industries, species of this genus produce a variety of extracellular enzymes from among which the pectinase and amylase enzymes have a special economic significance. The presence or absence of these enzymes is different in the fungal species, and this feature can be used to distinguish different species within a genus. Therefore, in order to identification of the important strains of Aspergillus fungi, grape bunch rots were sampled with various symptoms and the fungal agents were isolated and purified with single spore and a dilution series method. Based on morphological and molecular data, the isolates belonged to A.flavus, A.fumigatus, A.niger, A.carbonarius, A.tubingensis species. In this admission, isolates obtained from the enzymatic activity of cellulase, xylanase, lipase, pectinase, amylase and protease were evaluated quantitatively and qualitatively. In this study, all five identified species showed a high ability to produce extracellular amylase, pectinase, protease, cellulase and xylanase enzymes, but none of the identified species in this study produced lipase enzyme.