Production of strawberry wine

Fruit wines are generally prepared by yeast (Saccharomyces cerevisiae) fermentation of sugared juices or diluted concentrates. Fruit wines volatiles include aroma compounds at are already present in the fresh fruit and remain unchanged during processing and aging.

Strawberry wine of good quality has the appealing color of premium rose wine. When frozen berries are employed to make wine, these are first thawed and the juice is extracted.

The juice is ameliorated to 22 °Brix by the addition of cane-sugar added in stages e.g. 25% of the total sugar added to prepare the must and the rest during fermentation.

Sweetening before aging preserves flavor and color but the sweetened wine must be stored under refrigeration to prevent refermentation.

Strawberry wine is difficult to filter. Addition of a peptic enzyme would be desirable with this variety. Treatment with enzymes mainly pectinases, inhibits polymerization and increases color extraction and color density in strawberry wine.

The composition and maturity of the fruits and mold contamination affect the quality of the wine. But over-ripe fruits with higher anthocyanins and total phenolics, give wines with better color than fully ripe fruits.
Production of strawberry wine