Condensed wine composition for cooking and method of preparing the same

摘要

A condensed wire composition containing an extract content of no less than 18% (w/v) is obtained by vacuum condensing a wine at a temperature of 5 DEG to 60 DEG C., preferably 20 DEG to 35 DEG C. to a concentration by at least 8 times as high as the original, retaining the resulting condensate at a low temperature, e.g., 0 DEG to 10 DEG C. to crystallize tartar, and removing the tartar. An initial distillate obtained upon the vacuum condensing of the wine and/or brandy may be added to the condensed wine in such an amount that final product has an alcohol content less than 1% (v/v).