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Organic acids are an important determinant for wine quality. A mapping population from a cross between the breeding strain Gf.Ga-47-42 (?Bacchus? × ?Seyval?) and the cultivar ?Villard Blanc? (?Seibel 6468? × ?Subereux?) was investigated in detail regarding differences in the acidity level of the must. The acidity profile was recorded in three consecutive years under field conditions at Geilweilerhof (Palatinate, Germany). The obtained data were subjected to QTL analysis in order to identify genetic regions involved in acidity regulation. Investigated traits included total acidity, tartaric and malic acid levels as well as pH values in musts and wines. The identification of genomic regions which carry genes with a significant influence on these traits will give new insights into the acidity characteristics of grape cultivars. Newly identified trait-linked molecular markers are intended for application in marker-assisted selection (MAS) during the breeding process. This will contribute to accelerate grapevine breeding by early selection for quality traits.