The invention relates to a process and an installation used to extract flavours from grapes and to intensify the must colour. According to the invention, the process has the following stages: after removing the grapes from the cluster and crushing them, they are introduced into the raw material tank (1) through a connection (5) using an external pump or the vacuum pump (4) of the installation, and, after finishing the filling stage, the product temperature is measured in order to set the fermentation pressure and the time, a correction of the product temperature being possible in order to increase the fermentation pressure and shorten the time needed, an extraction time is set in the range of 5...30 minutes or more, depending on the desired extraction level, and, at the product temperature ranging between 20...35°C, the vacuum pump (4) is switched-on for reaching a pressure ranging between 10...400 mbar and initiating the must fermentation, the evaporator contains the water and the flavours extracted which may be recovered from the condensation unit (2) through the discharge connection (9) or from the liquid separator (3) through the discharge connection (10), which is periodically performed by isolating them from the raw material tank (1), while, for emptying, the connections (9 and 10) are used, and after closing them, the valve is gradually opened towards the tank (1) and the vacuum pump (4) is restarted, the return to the ambient pressure being achieved by introducing an indifferent gas, such as N or CO, through the connection (7), with the role of preventing oxidation, and the discharge is gradually performed through a discharge connection (12). As claimed by the invention, the installation consists of a tank (1) for the raw material, a condensation unit (2), a liquid separator (3), a vacuum pump (4), an inlet connection (5), the connections (6 and 8) for the heat carrier, the connection (7) for the indifferent gas, the connections (9 and 10) for discharging th
