In the manufacturing of food products, including quality, harmless, and safe organic grape juice, the quality of the raw material, the traceability of the production process, and the obtaining of the finished products must be taken into account, under the technical regulations in force. In that way, food safety for the final consumer is ensured. The alignment of national legislation with European Union regulations in the field ensures a continuous process of self-supply with harmless and quality domestic production, mainly substitution of imports, intensification of exports, development of research and innovation, which will ultimately generate profits for processing companies, budget, and will amplify the potential of the Republic of Moldova abroad in this field. The process of primary processing of organic black grapes aims to mechanize the process of color extraction from whole grapes up to fermentation of the must to obtain different types of juice It is resolved: simplifying the scheme and developing the universal technological line for juice with increased hygienic properties and reduced expenses. The decontaminated grapes are thermally treated (selectively the skin) for 5-10 min with hot must +70-800C, followed by the hydraulic pressing cycle with the separation of the pigmented dietary red juice and storage.