Abstract: In order to select grape germplasm resources with high phenolic content and antioxidant capacity, four red and four white wine grape fruits were taken as materials, total polyphenol, tannin, total flavonoid, proanthocyanidin and flavanol in pericarp, flesh and seed were measure by using colorimetric method, and the total reducing power, DPPH and ABTS · free radical removing ability were used to evaluate the antioxidant capacity. The results showed that the phenolic contents of fruit peel, pulp, and seeds of different grape varieties had obvious differences, but the flesh of all varieties had the lowest phenolic content. The total polyphenolic, tannin, total flavonoid, proanthocyanidin and flavanol in pericarp and seed of red wine grape varieties were higher than those of white ones (except ‘Muscat blanc a Petit grain 455’). In red grape varieties, ‘Pinot Noir 667’ had the highest total phenolics, tannin and total flavonoids content in skins and seeds, while the proanthocyanidin and flavanol content in pericarp of ‘Cabernet Gernischt’ was the highest, the proanthocyanidin content in seed of ‘French blue’ was the highest. In white grape varieties, ‘Petit Manseng’ had the lowest content of total phenolics in skin, while the highest in seed was ‘Muscat blanc a Petit grain 455’. There was significantly positive correlation between antioxidant capacity and the total phenolics, tannin, total flavonoid, proanthocyanidin, flavanol of pericarp and seed in eight grape varieties, the correlation coefficient was 0.8383-0.9983, while the correlation in flesh was weak. When the three selected methods were used to evaluate the antioxidant activity of grape fruits, the results exhibited cooperativity and difference.