In recent years， wines are particularly popular with customers due to their special flavors and healthy benefits. As an important group of components in wines， phenolics make great contribution to the sensory quality and nutrition value. However， wines may go through repeated freezing and thawing during wine making， storage or transportation processes， due to the limitation of the current production， transportation conditions and research requirement. In the present research， High-Performance Liquid Chromatography/Triple-Quadrupole Tandem Mass Spectrometry （HPLC/QqQ-MS/MS） was applied to analyze the phenolics of wine samples （5 red wines and 3 white wines）， which underwent 0 to 5 freeze-thaw cycles， respectively. Results indicated that total anthocyanin content in wines reduced gradually with the increase of freeze-thaw cycles， and the degradation rate of acylated anthocyanins was slower than that of the non-acylated anthocyanins. But for other phenolics， freeze-thaw actions did not have a significant impact except the degradation of tannins to some monophenols was possibly promoted in a degree. Therefore， repeated freezing and thawing should be avoided or be reduced to assure the wine quality or the research reliability.