The concentrated red ginseng extract (RGE) which was prepared from water extract of red ginseng tails was investigated for its changes in color intensity, sugar contents and during storage at various temperatures. In order to evaluate the color of RCE, a spectrophotometric measurement in ultraviolet and visible range was applied. The concentrated RGE was divided into three fractions of aqueous, butanol and benzene layers. It was found that : (1) Increase in RCE color during heat treatment was considered to be due to nonezymatic browning reaction. Water soluble layer showed approximately 100 times higher color intensity than those of organic solvent layers (2) The RCE stored at 8$0^{circ}C$ showed an increase in fructose and glucose content while a rapid decrease was resulted at 10$0^{circ}C$. (3) A rapid increase in absorbances at 400 and 460nm was shown at 90 and 10$0^{circ}C$ after an initial induction period and slowed down after 50 hours . (4) A significant relationship was found between decrease in sugar content and increase in color intensity. (5) Absorbance ratio of 400nm/460nm indicated that benzene layer has about two times higher value in violet color than those of butanol and aqueous layers.