The present invention provides methods for producing a liquid comprising: (a) providing a first liquid comprising an extract of plant material (b) filtering the first liquid with a filter having a pore size between 4000 and 100 Dalton to generate a second liquid comprising more components having a size larger than the pore size of the filter, including at least 18% of the saccharides, and a third liquid comprising more components having a size smaller than the pore size of the filter (c) incubating the second liquid with microorganisms under conditions allowing a fermentation until the saccharide content of the second liquid is reduced by at least 20% due to microbial fermentation (e) removing at least 80% of the alcohol or 80% of other fermentation products from the fermented liquid to obtain a fourth liquid (f) combining at least a part of the fourth liquid with at least a part of the third liquid. The present invention further provides liquids, fruit juices and food additives obtainable by these methods.
