In this study, we investigated the quality change by storage times of makgeolli’s each storage temperature via fermented with two-step and evaluated shelf-life of makgeolli to check its improvement made by fermented with two-step. First, for general components, total acid, amino acid, volatile acid and chromaticity analytical were increased with increasing storage times and storage temperatures, but pH was decreased, and souble solids and alcohol did not show much difference. As the storage times and storage temperature increased, the content of total organic acids, which affect acidity, increased and lactic acid and acetic acid showed the greatest changes. In the case of free sugars affecting sweetness, the total free sugar content decreased with increasing storage times and storage temperature, and glycerol and glucose showed the largest changes. As a Result of taste screening using electronic tongue, the sourness and richness increased and the sweetness decreased when the storage times and storage temperatures increased, and The larger the storage temperatures, the larger the increase / decrease width. The principal component analysis also showed that the changes in the taste profile patterns were greater with increasing storage times and storage temperatures. In the case of volatile flavor components, 19 kinds were identified in the early days of storage, 4 kinds of alcohol, 6 kinds of Ester, 1 kind of Aldehyde and 7 kinds of Acid. Most of the volatile flavor components were in the order of isobutyl alcohol, acetaldehyde, isoamyl acetate, ethyl caprylate and ethyl caproate. Ethyl butyrate, isoamyl acetate, ethyl lactate, and acetic acid were increased with increasing storage temperatures while Ethyl caproate, ethyl caprylate, and acetaldehyde were decreased; it proved that the flavor characteristics changed as storage temperatures increased. The results of multiple volatile flavor pattern analysis using electronic nose also showed that the more the storage times and the storage temperature, the larger the volatile flavor pattern shift. Sensory evaluation showed that there was no significant difference in color and flavor, and taste and overall preference were detected a big difference as storage times and storage temperatures increased. Consequently, the study presented that the quality change occurred with increasing storage times, thus the higher the storage temperatures, the faster the quality change. As the result of evaluating the shelf-life for its improvement demonstrated, 38.14-166.63 days of shelf-life range was evaluated, which showed shelf-life was longer than that of the existing makgeolli. Therefore, it is expected that makgeolli made by fermented with two-step will improve the quality change during storage and distribution, and it will extend shelf-life.