The subject of this study was the investigation of the quantitative and qualitative changes in some mono- and disaccharides in grape buds after freeze treatments. Grape buds were treated for 4 hours at temperatures of 0, -10, -15, -20 and -25 in freeze chambers. Identification and quantification of the various sugars was carried out with OPLC. Experiments were done in three different stages of dormancy through the winter for four consecutive years. Freeze resistance levels of the cultivars used in the experiments differed extremely. Fructose, glucose, sucrose and raffinose were identified in the buds, with sucrose concentrations being the highest. In the deep phase of dormancy, the concentration of sugars, especially sucrose, increased as the temperature was lowered. By the end of the dormancy, significant sugar concentration changes could not be induced by freeze treatments. Total sugar content reached the maximum in January. Total sugar content of V. amurensis and its hybrids was higher than that of two V. vinifera species. Concentration of glucose and fructose were nearly the same in the three experiments carried out in one year. Raffinose disappeared by the end of the winter.