Abstract: 【Objective】 To summarize the current status of grape cultivation in Xinjiang, this study conducts research on major cultivated varieties and primarily promoted technologies, and analyzes the development of the grape industry from three perspectives: fresh-eating, drying, and winemaking. 【Methods】 Data was collected through official websites, literature, and production site research, and summarized using literature review and statistical analysis methods. 【Results】 The Turpan-Hami Basin primarily cultivates the seedless white grape variety, which is suitable for both drying and fresh-eating. The southwestern edge of the Tarim Basin mainly focuses on the fresh-eating grape variety Munaige. The Ili River Valley region is dominated by the Red Globe variety. The areas along the Tianshan Mountains in northern Xinjiang are primarily engaged in fresh-eating and winemaking. The newly promoted fresh-eating grape variety is Xinyu, while the variety suitable for both fresh-eating and drying is the Centennial Seedless grape. The primary grape cultivation technique promoted is the single cordon along the ditch obliquely, which is labor-saving and facilitates mechanized operations. 【Conclusion】 It is recommended to develop machinery for grape pruning and other related tasks. Additionally, demonstration gardens should be established to showcase and promote new grape varieties and technologies. Meanwhile, efforts should be made to accelerate the replacement of outdated grape varieties in traditional producing areas such as Turpan and Hotan. Furthermore, practical grape cultivation training should be strengthened to achieve quality improvement and efficiency enhancement.