Using Sauvignon Blanc from Changyu Mosell Winery in Yinchuan, Ningxia as test materials, the main quality indicators such as sugar, acid and amino acids contents of the grapes during the 7 periods of berry growth were mainly determined, and the fruit quality was analyzed by principal component analysis (PCA). The results showed that the soluble solids, 100-berry mass and pH increased with the development of the fruit, however the titratable acid, total phenol and tannin contents decreased. Sixteen amino acid components were detected from grape berries, among them, the cystine decreased slowly from 40 d to 90 d after flowering, while the contents of cysteine increased to 130.52 mg/L (105 d after flowering). The content of methionine, threonine, tyrosine, isoleucine and lysine remained relatively stable during the development process. Leucine continued to increase from 67.77 mg/L at 40 d after flowering to 336.75 mg/L at maturity. The content of other 9 amino acids increased from 40 d to 90 d after flowering, but decreased slightly before maturity. The ratio of arginine to proline content increased rapidly from 50 d after flowering, and reached the maximum value at maturity (5.67). The PCA results showed that the amino acid content of Sauvignon Blanc varied greatly in different developmental stages.