The food industry is interested by natural acidifiers obtaining, because it is very important to find the alternatives for citric, tartaric, acetic acids, which present risk for human health in frequently consumption. The research developed in France, Russia and Moldova shows the acidifier obtaining possibility from grape and mirabelle. In our country, each year, after technical operations at early stage of maturity, are thrown away 50000 tones of green grapes, these quantities may be processed for acidifiers manufacture. The researchers of SPIHFT have elaborated a process for non-alcoholic products obtaining, as acidifiers and juices. The economical indices of raw material, transport, direct and indirect manufacture costs are calculated. Were evaluated the prices for natural grape acidifier as 3000 MDL/tone and respectively 7500 MDL/tone for concentrated grape acidifier, the profit is between 16-17%. The grape acidifiers production present attractive economic perspectives for food canned enterprises.