Abstract: The study aims to construct a drying processing suitability evaluation model, and provide theoretical basis for suitable drying grape variety selection. The authors took 105 grape varieties as research objects and investigated 14 physicochemical and sensory indexes such as soluble solid content, reducing sugar and vitamin C. The correlation analysis, principal component analysis and cluster analysis were adopted to simplify the evaluation index. The authors calculated the weighted value for physicochemical index by principal component analysis method, and endow weighted value for sensory indexes by experts’ assessment, then used weighted value results to construct an evaluation model. The results showed that: through index simplify analysis, five indexes (soluble sugar, titratable acid, pectin, cellulose and tannin) were selected as representative physicochemical index, combined with 4 sensory indexes as color, single weight, aroma and seeds, the drying processing suitability evaluation model Y=120×0.6×(0.44X₁ 0.22X₂ 0.15X₃ 0.1X₄ 0.09X₅) 0.1(X₆ X₇ X₈ X₉) was constructed, the indexes X₁ to X₉ respectively represented soluble sugar, titratable acid, tannin, pectin, cellulose, color, single weight, aroma and seeds. The expert evaluation validated the evaluation model, showing that the prediction result of the evaluation model could reflect the processing suitability of dried grapes effectively.