This study was performed to evaluate the antioxidant activities as well as quality and sensory characteristics of Rubus coreanus wine sauce prepared with different amounts of Rehmannia Radix Preparata concentrate (RPC, 0, 0.5, 1.0, 1.5 %). Moisture content, salinity and acidity of control were 83.84%, 0.57% and 0.10%, respectively. Sugar content of control was 15.6 $^{circ}Brix$. Acidities, and reducing sugar contents of sauces increased according to the added amount of RPC, whereas pH and color values of lightness, redness and yellowness in the Hunter color system of sauces decreased. Viscosity of sauces added with RPC significantly increased, compared to that of control. Total phenol contents of sauces increased according to RPC amount. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities improved according to the amount of RPC, due to the increased amount of total phenol contents. Sensory results showed that the overall-preference scores were highest in sauces containing 0.1% RPC. Based on these results, it was suggested that 1.0% RPC addition to sauce is the most suitable to improve quality.