That seems like a ton of work for something that isn't going to taste very good. You're welcome to try but I'm going to go out and say I would strongly discourage it. If you're looking for fruity esters that go well with beer, why not use a yeast that's known for them, like a hefeweizen, witbier, or saison yeast. The flavors of wine and the flavors of beer are substantially different. You see beers mixed with fruit juices and mead all the time, braggots and cysers and things like that, but you don't ever see beer/wine cocktails. If you have to add enzymes to a beer to make it work, you need to re-evaluate your recipe. It doesn't sound like you can be convinced, though, so do what you're going to do. One wonders why you asked for others' opinions.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!
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