The importance of cultivating grapes for the economy of Republic Moldova was presented and it is established that Vitis Labrusca varieties, unsolicited în winemaking, can serve raw material to obtain non-alcoholic foods. Detailed study of the main nutrients evolution in grape was performed by applying HPLC and UV-VIS spectrophotometry methods. The experimental results showed during ripening a signifi cant reduction of organic acids – malic, tartaric, citric and an intense accumulation of sugars – fructose and glucose in berries juice. Depending on the content of these components deciding the begin of grape harvest in the manufacture of expected food: acidulants and juices.