Blackcurrant (Ribes nigrum) juice was produced with or without enzymatic assistance in laboratory and industrial scales. Phenolic profiles (proanthocyanidins, anthocyanins, flavonols, hydroxycinnamic acids) and taste (sweetness, sourness, bitterness) and astringent (mouthdrying, puckering) characteristics of the juice were analyzed. The compositional and sensory data were processed with multivariate regression models. Compared with the non-enzymatic process, the enzyme-aided process resulted in higher contents of phenolic compounds along with higher astringencies and bitterness in juices produced at both laboratorial and industrial scales. The mouth-drying astringency of the juices was positively associated with the contents of all subgroups of phenolic compounds and molecular size of proanthocyanidins but negatively with the procyanidin/prodelphinidin ratio. Puckering astringency correlated with sourness and lower juice pH as well as with phenolic variables. High pectin content may have masked the astringency of the non-enzymatic juices. Increased astringency and bitterness as a result of the enzymatic process may affect negatively the consumer acceptance of blackcurrant juices.