Abstract: A method and equipment for preparation of a berry-based food product, and in particular a grape-based product, which includes the following successive steps: (a) enzymatic maceration of the berries; (b) pressing of the berries, with the separation of juice from the berries and from solid particles from the berries; (c) treating the juice from the berries by decompression, where the treatment comprises elimination of condensates formed during the decompression. Flash-decompression equipment which could be used to practice the method is also disclosed. The method and equipment also has applications in the treatment of juice from berries and in particular to the production of wine.

Abstract: The subject matter of the invention is a process for preparing a liquid food product enriched with oligosaccharides and with polysaccharides starting from berries, in the absence of alcoholic fermentation in the presence of the berries, which comprises (a) heating the berries at a temperature ranging from 40° C. to 100° C., (b) placing the berries under vacuum at a pressure ranging from 103 to 3×104 Pa, and (c) a step of maceration of the berries by inoculation of one or more pectolytic enzymes, and extraction of the juice before any fermentative process.