## 1 Introduction  
Aromatic and phenolic compounds are the crucial compounds that determine the quality of wine, and their evolution during the wine-making process affects both wine feature and maturation [1; 2]. Wine aroma is extremely complex. Some of the aromatic compounds are derived from grape berries, and they exhibit fruity notes [3]. The fermentation process results in the formation of fermented aromatic compounds in wine [4]. Moreover, the aromatic compounds with aging aroma notes are normally synthesized in wine during the aging process, which further helps wine maturation [5]. Aroma is usually the first choice for consumers [6]. It is reported that the consumer acceptability of a wine is generally determined by whether or not it contains a complex but well-balanced aroma profile [7]. Phenolic compounds are mainly extracted from grape berries into wine during the fermentation process, and their evolution alters the color, mouthfeel, and palatability of the wine [8]. Anthocyanin play an important role in the wine color attributes, whereas non-anthocyanin phenolic compounds determine the astringency and bitterness of wine [9]. It is of great importance to enhance the aromatic and phenolic contents in wine to improve wine quality.  
The freeze concentration technique is a well-established concentration method for liquid food systems. It basically includes three steps: ice crystal formation, growth, and removal. The aim of the technique is to reduce the water content by removing the ice crystals, and then to increase the target components in the liquid products [10]. Considering that this concentration process takes place in a low temperature environment, the products still preserve their initial organoleptic properties [11]. Freeze concentration is widely utilized in the food industry, such as for fruit juice and dairy production to improve the nutrient content [10; 11]. However, its application in the wine-making process has been limited. In the existing study, the application of freeze concentration in viniification was mainly to increase the insufficient sugar content of the grape, from 14\({}^{\circ}\)Brix, the initial sugar content, to 23\({}^{\circ}\)Brix [12].  
The Xinjiang region in China belongs to an arid and semi-arid climate with a pretty low annual rainfall amount, which makes it ideal for viticulture [13; 14]. Although the high day temperature and intense sun exposure provide grapes with sufficient sugar content, some secondary metabolites in red grapes can be insufficient, causing red wine with a poor color density and stability and a lack of fruity aroma [14; 15]. In this study, we selected _Vitis vinifera_ L. Cabernet Sauvignon grapes grown in the Xinjiang region from a 2014 vintage, and applied the freeze concentration technique during the wine-making process. The freeze concentration treated wines were compared with the traditionally fermented wines (the control) in terms of their aromatic and phenolic compositions, color attributes, and sensory features after fermentation and aging periods. The findings from this study provide useful information on the application of freeze concentration technique on wine production development.