Grape varieties were identified by DNA fingerprinting technique, the physical and chemical indicators of grape fruit were determined, and volatile aroma components and phenolic compounds were analyzed by GC-MS and HPLC-MS. The results showed that the grape variety was identified as 'Beta', the sugar content of the fruit was 18.07 °Bx and acidity was 19.9 mg/g. A total of 70 and 44 kinds of free and bound aroma compounds were identified, among them, the contents of C6 and C9 compounds were the highest, accounting for more than 90% of the total aroma components. The content of methyl anthocyanins in fruit anthocyanins was the highest (108.68 mg/kg), and the content of quercetin in flavonoids was the highest (47.48 mg/kg). The content of epicatechin in pericarp and seed were the highest, which was 1 819.72 mg/kg and 2 009.62 mg/kg, respectively. Quality analysis of 'Beta' grape fruit could provide a basis for its efficient utilization.