Wine can be produced from a variety of substrates (fruits) such as
strawberry, cherries, apple, and pomegranate and the produced wine is
popularly known as fruit wine.
Among all the fruit wines strawberry have a unique desirable flavor
which makes it one of the most popular summer fruit. Sugar and acids
provide sweetness and tartness, whereas volatiles compounds give the
fruity characteristic aroma.
Seventy-eight volatile compounds were found in the strawberry wine,
including 25 alcohols, 25 esters, five ketones, four aldehydes, nine
terpenes, four acids, five phenols, and one styrene. During the
fermentation, the composition of aroma compounds changed over time.
A typical wine contains sugars, acids, ethyl alcohol, higher
alcohols or fusel oils, tannins, aldehydes, esters, amino acids,
minerals, vitamins, anthocyanin, fatty acids, minor
constituents like methanol, a number of flavouring compounds, etc.
Considering their relatively low odor threshold and diversity, esters
are positive contributors to wine flavor, especially in young wine.
Wines made from more mature fruits had greater colour intensity and
higher levels of anthocyanins. Anthocyanin content in
carbonic macerated free run wines showed higher value compared to those
skins fermented or pressed wines.
Characteristics of strawberry wine
