Abstract: This study aimed to explore the nutritional components and their differences among the young fruits of different grape（Vitis vinifera L.）varieties, providing a reference for the rational processing and utilization of young fruits of grapes. Ten grape varieties with the same soil conditions and cultivation management in the same vineyard were selected as the research objects. The nutritional components of the young fruits were determined by refractometry and spectrophotometry. The differences in soluble solids, total acid, reducing sugar, flavonoids, and polyphenols among the young fruits of different grape varieties were compared, and the total antioxidant capacity of young fruits was evaluated by the FRAP method. The results showed that the highest content of soluble solids and total acid in young fruits was found in Summer Black grape, with 7.73% and 40.60 mg·g⁻¹ FW, respectively. The highest content of reducing sugar was in young fruits of Gold Finger, at 41.60 mg·g⁻¹ FW. The highest content of crude polysaccharides was in young fruits of Zaoxia, at 46.47 mg·g⁻¹ FW. The highest content of soluble protein was in young fruits of Shine Muscat, at 4.29 μg·g⁻¹ FW. The highest content of vitamin C was in young fruits of Heimeiren, at 390.00 μg·g⁻¹ FW. The highest content of pectin was in young fruits of Gold Finger, at 16.61 μmol·g⁻¹ FW. The highest contents of flavonoids, polyphenols, proanthocyanidins and tannins were all in young fruits of Jumeigui, at 35.31 mg·g⁻¹ FW, 6.45 mg·g⁻¹ FW, 39.11 mg·g⁻¹ FW and 56.72 mg·g⁻¹ FW, respectively. There were significant differences in the total antioxidant capacity of young fruits among different grape varieties. Correlation analysis indicated that the total antioxidant capacity of young fruits was highly significantly correlated with the contents of flavonoids, proanthocyanidins, polyphenols and tannins. This study clarified the differences and characteristics of the nutritional components of young fruits of grapes, providing a scientific basis for the classified-processing utilization of young fruits of grapes.