The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~ 118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 동결 농축 두누리 와인의 제조
    3. 품질 분석
    4. 생리 활성 측정
    5. 향기성분 분석
    6. 통계분석
결과 및 고찰
    1. 동결 농축 와인의 일반성분 분석
    2. 동결 농축 와인의 유기산 함량 분석
    3. 동결 농축 와인의 생리활성
    4. 동결 농축 와인의 향기성분
요약 및 결론
References

• 박혜진(충청북도농업기술원 와인연구소) | Hyejin Park (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 최원일(충청북도농업기술원 와인연구소) | Wonil Choi (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 한봉태(충청북도농업기술원 와인연구소) | Bongtae Han (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 노재관(충청북도농업기술원 와인연구소) | Jaegwan Noh (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
• 박정미(충청북도농업기술원 와인연구소) | Jung-Mi Park (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) Corresponding author