The aroma components in 26 different kinds of wine grape and the content of the important component part were identified by the headspace-solid phase microextractiongas chromatography-mass spectrometry.This paper discussed the classification of wine grape according to the contents of aroma compounds with the cluster analysis and principal component analysis.The results showed that:（1）49 kinds of aroma compositions were detected in 26 different kinds of wine grapes and were divided into 6 types,C₆-alcohols and aldehydes,alcohols (except C₆-alcohols),esters,aldehydes (except the C₆-aldehydes) and ketones,terpenes,organic acids.（2）The results of clustering analysis showed that 26 different kinds of wine grape were classified into three categories.Among them,the first kind of wine grapes included 11 varieties,such as cabernet sauvignon.C₆-alcohols and aldehydes compounds were major properties in the first category,and its total content up to 66.4%.The second kind of wine grape includes 6 varieties,such as ruby cabernet.The contents of C₆-alcohols and aldehydes and alcohols (except C₆-alcohols) reached to 40.73% and 30.21%,respectively.The third kind of wine grape included 9 varieties,such as merlot.The content of esters was the supreme aroma components in the third class and it account for 71.06% of the total aroma components.And the organic acids was the lowest part in the three categories (0.18%,0.08% and 0.005% respectively).（3）The results of principal component analysis showed that the first six main components could represent its original information of variables in the first class of wine grape and the first four main components could represent their original information of variables in both the second and third classes of grape.（4）Based on the known aroma compounds,a discrimination model was established for assessing and ranking wine grape by discriminante analysis,and the accuracy of the model was 85.7%.This research showed that the discrimination model could be set up to classify wine grape and provided the theory basis for wine grapes variety improvement and wine quality control.