The work is devoted to the solution of the problem of searching the optimum ways of processing of berry raw materials providing the maximum keeping of biologically active substances. The purpose of work was in improvement of extraction processes of vegetable raw materials by using of ultrasound in processing of blackcurrant berries. Research problems included the determination of influence of the main factors on extraction processes kinetics in aqueous-alcoholic infusion of blackcurrant berries, proving the operating modes of berry raw materials processing by ultrasound, and definition of their influence on physical and chemical properties of extracts. The standard methods applied in the canning and soft drink industries are used in this work. The quality indexes of berry raw materials and extracts were determined on the basis of set organoleptic, physical-chemical and safety indicators. The influence of methods and conditions of ultrasound processing on the safety and amount of extracted components is studied experimentally. The efficiency of application of ultrasound processing of raw materials is proved, the optimum of operating modes (the power of 160 W and duration of 10 minutes) is determined. It is determined that the using of ultrasound can increase the amount of extracted components exit in 41 % in comparison with maceration.