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

Enhanced color and aroma in red and white wines
Enhanced quality and faster processing
Faster maturation and improved flavor profile
Filtration Ensuring reliable and efficient filtration while preserving quality

Flavor Enhancement


- Produces strong flavors quickly from fresh wine
- Reduces aging time, leading to significant cost savings
Improves quality level as the “natural”