In this work, the improvement on the concentrated grape juice physico-chemical characteristics by using an enzymatic treatment followed by Membrane Separation Process (MSP) has been investigated. By using Novozym 33095® and Ultrazym AFP L® enzymes varying three operating parameters, the best result on the grape pulp characteristics was attained for the Novozym 33095® performed at 35oC, 15 min. and 50 mgL-1. In micro/ultra fi ltration processes after enzymatic pretreatment, the best performance of the MSP with high permeate fl ux value and suitable grape juice characteristics was attained using 0.05 μm membrane pore size, 1 bar pressure and 40oC treatment temperature. When reverse osmosis process is operated at 40 bar and 40oC, high soluble solid and low turbidity values are attained. An enzymatic treatment along with MSP has shown an alternative and effi cient grape juice processing system, being possible to extend to other foods.