The aim of this research was to evaluate the effects of red wine on the quality characteristics of sauteing chilli sauce shrimp. Cooked chili sauce shrimp was storaged on $3^{circ}C$ fot 15 days. The TPC of sauteing chili sauce shrimp with red wine was increased for all experimental groups with a longer storage period and the groups with 10% or 20% red wine had lower TPCs than control. The AV and TBA were increased for all experimental groups with increased holding time, but in case of 20% red wine had lower value for AV and TBA than control and 10% red wine. In a sensory evaluation, the 10% red wine group was highly evaluated compared to control and 20% red wine group. In conclusion, we can find out that 10% red wine group was most pertinent to antimicrobial effect, antioxidant effect and sensory quality.