PROBLEM TO BE SOLVED: To provide a red wine-processed seasoning retaining a red wine flavor, in which the cooking effect of the red wine is further enhanced.;SOLUTION: This red wine-processed seasoning consists mainly of red wine and is obtained by mixing red wine with an organic acid source, wherein the total concentration of malic acid, tartaric acid and lactic acid is 0.7 w/v% to 0.9 w/v%, the organic acid source comprises a malic acid source, tartaric acid source and lactic acid source, the composition ratio for the malic acid, tartaric acid and lactic acid is 3:2:1, and the total organic acid concentration is 0.75 w/v% to 1.2 w/v%.;COPYRIGHT: (C)2002,JPO
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机译：要解决的问题：提供一种保留了红酒风味的红酒加工调味料，可以进一步提高红酒的烹饪效果。;解决方案：该红酒加工调味料主要由红酒组成，可通过以下方法获得：将红酒与有机酸源混合，其中苹果酸，酒石酸和乳酸的总浓度为0.7 w / v％至0.9 w / v％，有机酸源包括苹果酸源，酒石酸源和乳酸酸源，苹果酸，酒石酸和乳酸的组成比为3：2：1，总有机酸浓度为0.75 w / v％至1.2 w / v％.;版权所有：（C）2002，日本特许厅
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