Abstract:To obtain concentrated grape juice from rose with high concentration，good taste，easy to preserve and high market value by freezing concentration method.According to the growth rules and mechanism of ice crystals in the process of freezing concentration，the response surface optimization was carried out on the process parameters of freezing concentration of grape juice，and the difference between the physical and chemical indexes of multi-stage freezing concentration and fresh juice was compared，and the feasibility of freezing process for the actual operation of grape juice concentration was analyzed.The results showed that when the refrigerant temperature was-15.0℃，the juice concentration was 15.4°Brix，and the freezing time was 93.6 min showed the best freezing concentration effect.The preservation rates of flavonoids，polyphenols and vitamin C in grape juice after multi-stage freeze concentration were 81.9%，78.2% and 78.5% respectively.The freezing process had no significant effect on the total sugar，pH and total acid content（P＜0.05）.The concentrated juice could effectively retain the original nutrients of grape juice and had good prospects for putting into the market.