Cryo-concentration of apple juice shows that concentration of esters increases proportionally with increasing Brix value while the concentration of furan compounds has an irregular but in some cases close to exponential increase during the concentration process. Some furans have pleasant caramel-like odours, which have been reported in apple wine from cryo-concentrated apple juice. It is therefore concluded that cryo-concentration introduces an opportunity to produce richer apple wine not just due to concentration but most likely also due to formation of pleasantly smelling aroma compounds such as furans.