Food industry

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Vegetable & Fruit Juice

Whether you're focusing on making juice an enjoyable option for everyone, or wishing to create healthy, clean tasting, authentic juice products, Leveking can make it all possible.

Leveking solution squeeze more juice out of your vegetable and fruit, as well as removing haze-causing substances from the juice.

More and clearer juice, faster processing, firmer fruit, and more intense color are just some of the benefits our easy-to-use fruit processing enzymes have been bringing to customers worldwide.

We achieve this fruit and vegetable processing naturally, maintaining your product’s delicious taste and nutritional value–minimizing not only your costs but also waste and energy consumption.

Products:

Pectinlyase LVKPECT

- Increases possible juice yields

- Clarifies juices and improve filtering speed

- Lowest volumes of pomace

- Degrades pectic polysaccharides in juice

- Reduces processing time

Wine & Distilled Liquor

Enzymes play a key role in wine making-from fermenting grape sugar into alcohol, to increasing volume, enhancing wine quality and improving its stability when bottled.

Whether you are making premium wine, red or white, or working with varying grape quality, wine enzymes from Leveking ensure to shorten processing time, reduce mechanical action, and produce wine with a better overall flavor profile.

Application areas

Extraction： Enhanced color and aroma in red and white wines

Clarification： Enhanced quality and faster processing

Maturation： Faster maturation and improved flavor profile

Filtration： Ensuring reliable and efficient filtration while preserving quality

Products:

Lipase

- Produces strong flavors quickly from fresh wine

- Reduces aging time, leading to significant cost savings

- Improves quality level as the "natural"