Frozen juice ok?

My uncle started growing Black Spanish grapes last year. This year he has already harvested a bunch. He has pressed and strained into 1 gallon bags which are then frozen. There is only a little pulp left in the juice and we're thinking of making some wine. There's probably 14+ gallons of joice frozen thus far, with a bunch left to press. Is it ok to use the frozen wine/pulp for wine, or will it impart an off flavor?

I have made wines with frozen Orange Juice that have turned out great.
I have read that freezing helps destroy pectin so this might actually be a benificial step to take.

It won't hurt the flavor directly. If you weren't planning to ferment on the skins, you probably won't notice any difference at all.