Kyoho grape was used in order to explore the effects of repeated frozen-thawed cycles on grape qualities and juice yield.The influence of freezing and thawing technique on the qualities of grape juice was analyzed by the measurements of indexes,such as,turbidity,pH value,titratable acid content,soluble solids,color parameters and flavor components before and after grape frozen-thawed treatment.The results show that,one time frozen-thawed treatment grape has a significant high juice yield(p<0.05).However,the more times of frozen-thawed treatment,the less of juice yield.Moreover,the indexes of turbidity,pH value,titratable acid content,soluble solids of juice by frozen-thawed treatment were significantly higher than untreated group(p < 0.05).The color of one time frozenthawed treatment juice was also better than other groups.In addition,the contents of volatile components in grape juice were generally decreased after frozen-thawed treatment,except the content of inorganic sulphide,which showed a significant increase(p<0.05).In general,one time frozen-thawed treatment was better not only for the increasing of juice yield,but also for the qualities of juice.