To evaluate the quality of korean traditional wine, 31 different type of wine were selected and examined for the following properties; ethanol contents, pH, acidity, total sugar contents, reducing sugar contents. In addition ATP contents of traditional wines were measured using lumitester and the result were compared with these obtained by viable cell counts. The physical and chemical properties of traditional wines are summarized as follow.; pH were in the range of 3.59~4.76, Total acidities were in the range of 4.23~16.21, Total sugar and reducing sugar contents were in the range of 0.04~1.13 g/100 mL and 0.006~0.999g/100 mL, respectively, ATP contents were in the range of 10$^1$~ 10$^{6}$ RLU(Relative light unit).