The content of the primary and secondary metabolites has a key role in the quality of raisins, wine, and grapes. Primary metabolites include organic acids and sugars; however, only organic acids were considered for the five grape varieties in this study. Its purpose was to analyze and critically evaluate the organic acids in the parthenocarpic variety Black Corinth, the stenospermocarpic varieties Sultani Çekirdeksiz and Black Kishmish, and the seeded varieties Ekşi Kara and Gök Üzüm to discover the differences and possible similarities between them. Regarding organic acid results, there was a significant difference (p < 0.05) between raisin cultivars, and the lowest value was obtained from the Sultani Çekirdeksiz variety for all organic acids. In general, seeded grape varieties had the highest concentration of organic acid in the berries, while the opposite was observed for the seedless grape varieties, except for Black Kishmish. Among the grape varieties in the study, lactic, succinic, malic, oxalic, propionic, and malonic were the most abundant acids, whereas the least abundant organic acids in these varieties were maleic, fumaric, and butyric. The data showed strong positive correlations between all organic acids and Black Kishmish, Ekşi Kara, and Gök Üzüm, whereas there was a positive but weak correlation between Sultani Çekirdeksiz and Black Corinth with organic acids. The findings of this study may help in understanding how berries of five different raisins respond after drying and how they modulate their organic acid metabolism.