Abstract:Based on the quality inspection and meteorological data of wine grapes from 14 wineries and vineyards at the eastern foot of Helan Mountain in Ningxia from 2018 to 2020, we analyzed the key meteorological factors affecting the quality components of wine grapes, and constructed the relationship model between the quality components of wine grapes and meteorological factors, to improve the utilization efficiency of climate resources in the garden, improve the scientific management level of vineyards, and provide reference for actively adapting to climate change. The results show that: (1) meteorological factors are important indicators that affect the quality of wine grapes. They have a direct or indirect impact on grape quality during the entire growth period of grape growth, and the period with the greatest impact on quality is July to August and the period before harvest weather conditions for the month. (2) The degree of influence of meteorological factors from large to small is pH, anthocyanin, titratable acid, total phenol, sugaracid ratio, solidacid ratio, soluble solids, tannin, reducing sugar content. (3) The changes of humidity and minimum temperature have great influence on the quality components of wine grapes. (4) Reducing the average relative air humidity in July and increasing the average relative air humidity in August is beneficial to the reduction of pH; combined with the accumulation of acid content, the amount of vineyard irrigation should be increased in August in order to reduce the impact of climate warming. The sugar content of wine grapes is high; (5) the moderate high temperature 20d before harvest and the high humidity environment 10 d before harvest are conducive to the accumulation of total phenols, but the latter will reduce the tannin content in the fruit; if the lowest temperature and highest temperature in the environment are both low 20 d before harvest, it is not conducive to the accumulation of anthocyanins; when the GDD reaches about 280 ℃·d from September to before harvesting, the sugaracid ratio reaches the maximum value.