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中文摘要：
为研究新疆不同葡萄品种酸成分的含量及差异性，采用高效液相色谱法（HPLC）测定了新疆20个无核及40个有核葡萄品种的酒石酸、苹果酸和柠檬酸，对各品种的有机酸与总酸含量进行了比较，最后将60个葡萄品种的酸成分进行聚类分析。结果表明，酒石酸和苹果酸是决定总酸含量的最重要因素。无核葡萄品种的酒石酸、苹果酸、柠檬酸以及总酸含量均高于有核品种。60个葡萄品种分为3大类：分别为高酒石酸、高苹果酸类型；高酒石酸、低苹果酸类型；低酒石酸、低苹果酸类型。研究结果为葡萄加工品种的选择提供了科学依据，对葡萄品种的选育与推广具有积极的指导意义。
英文摘要：
In order to study the acid content and composition differences among different grape varieties in Xinjiang, HPLC was used to determine the tartaric acid, malic acid and citric acid of 20 seedless and 40 seeded grapes. Organic acids and total acid contents were compared for all varieties. The cluster analysis was also involved in comparison among 60 grape varieties. The results showed that the tartaric acid and malic acid were the most important components of the total acid. The tartaric acid, malic acid, citric acid and total acid contents in seedless grape were higher than those in seeded grapes. 60 grape varieties were divided into 3 main groups： high tartaric acid and malic acid type; high tartaric acid and low malic acid type; low tartaric acid and low malic acid type.
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