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Organic acids are one of the important flavoring materials and functional compounds in wines. A new method for determining the content of seven kinds of organic acids simultaneously in wines with high performance liquid chromatography (HPLC) was established. Using this method, all seven organic acids were successfully separated. The method showed good linear relationship, precision and repeatability. Using this method to analyze the varietal wine and vintage wine, results showed that variety and vintage both had significant influence on organic acids in both red and white wines, in which variety played a greater effect than vintage. In red wines, the main organic acids were tartaric acid and lactic acid, while the citric acid content was very low. Meanwhile, in white wines, which was different from red wines, the main organic acids were citric acid and malic acid, followed by tartaric acid. Furthermore, this method was used to analyze the organic acids quality condition in Beijing market wines. The results also showed that the overall quality condition in Beijing market wines was good. Only five samples among 103 wine samples were found with an overdose of citric acid, with a relevance ratio of 4.9%. It could be effective to distinguish wine from other wine according to organic acid content. Citric acid content and the scale value of citric acid on whole organic acids could be used to preliminary detect fake wines, especially these fake wines using alcohol, essence, saccharin and water. What’s more, organic acid characteristics were different between imported wine and domestic wine, wines from different regions, wines from different wineries.