Abstract: Freeze concentration is a useful method to improve the quality,nutrition,and aroma of must and wine.In this study, the freeze concentration technology was applied so as to increase the sugar content 53.8 g/L by 5°Brix for Rose Honey grape must.After freeze concentration,the content of titratable acidity was almost doubled,while the pH of the must was nearly stable.Comparing the freeze concentrated grape must with the sugar added treatment,the former shows characteristics of shorter lag phase and higher intensity of fermentation,while the later one performs a longer log phase,and slower fermentation processing with sluggish character.On the sensory qualities,the wine from freeze concentrated must expresses remarkable color, aroma,taste and body structure improvement.

Key words: grape juice, freeze concentration, red wine, sensory quality