Influence of Fruit Composition, Maturity and Mold Contamination on the Color and Appearance of Strawberry Wine

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Abstract
Color composition of strawberry wines made from ripe, overripe, and mold‐contaminated fruit (Benton and Totem varieties) was monitored over 6 wk storage. Overripe fruit with its higher anthocyanin and total phenolics gave wines with better color than fully ripe fruit. Totem fruit had higher anthocyanin, lower polyphenol oxidase activity and lower total phenolics than the Benton variety and produced wines with better color. Mold contamination increased juice viscosity, reduced fermentation rate, and accelerated color degradation. Anthocyanin content and Hunter L values of wines were highly correlated with panel color evaluations.