Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit of Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and SO₂ were analyzed after storing them for 10 and 20 days at 20℃ and 30℃, respectively. Organic acid contents of the wine were mainly lactic, malic, tartaric ann acetic acid. Ester and fusel oil contents of the wine were 4.0∼5.0 ㎎% and 12∼30 ㎎%, respectively, and the values were smaller than those of the Yakju. Methanol content of the wine was 25∼27 ㎎%. Storage temperature in terms of the quality of the wine and Yakju was better in 20℃ than 30℃. Treatment of the wine and Yakju either by adding 100 ppm of SO₂ or heating at 60℃ for 30 min was better in quality than control for storage.