Non–alcoholic products from grape are proposed, as alternative of use for Vitis Labrusca varieties, which actually are not asked in winemaking. A processing direction may be the production of natural acidulants that can substitute chemical organic acids in various foods. The results of investigations prove what technological process was applied in juice making and how vary during ripening the sugars content in relation with total acidity, sugar/acidity ratio in juice Noah and Isabella varieties is determined in dynamic. Organoleptic and more representative physical–chemicals indices were established in acidulants samples. Canned fruits and vegetables which citric and acetic acids were substituted with grape acidulant, were produced in laboratory conditions. It is decided what successful are fruit puree and canned vegetables. Now it works to optimize the production processes.