Pre-press maceration treatments with 10 different pectinolytic enzyme preparations were investigated in experimental black currant juice production using response surface design templates. Enzyme dosage, maceration time, reaction temperature, and degree of berry crushing were varied, and the juice yields, anthocyanins, total phenols, and turbidity in the resulting juices were compared for a total of 250 different enzymatic treatments. The yields of anthocyanins and total phenols in the juices ranged from 900 to 2200 and 3050 to 5100 mg/kg wet weight black currant mash, respectively. Juice yields ranged from 66.4% to 78.9% by wet weight of mash. Turbidity levels ranged from 25 to 916 formazan nephelometric units (FNU). The reaction parameters induced larger variations in the responses than the different enzyme preparations, but the cloned Aspergillus niger/ Aspergillus aculeatus preparation Pectinex BE® consistently tended to be among those giving the best responses regarding anthocyanin yields, phenols, and low juice turbidity. The optimal maceration was achieved using an enzyme dosage of 0.18% by wet weight of berries with a reaction at 60 °C for 30 min on the most finely crushed berry mash. This treatment gave similar profiles of anthocyanins in the juices with all the 10 enzyme preparations. The same 10 juices all exhibited antioxidant activity against human low-density lipoprotein oxidation in vitro, but the antioxidant potency varied depending on the enzyme preparation used in the pre-press maceration.