Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine  
[PERSON]  
1 College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China; [EMAIL_ADDRESS]  
[PERSON]  
2 Anhui Engineering Research Center for Functional Fruit Drink and Ecological Fermentation, Fuyang 236037, China; [EMAIL_ADDRESS]  
[PERSON]  
2 Anhui Engineering Research Center for Functional Fruit Drink and Ecological Fermentation, Fuyang 236037, China; [EMAIL_ADDRESS]  
[PERSON]  
2 Anhui Engineering Research Center for Functional Fruit Drink and Ecological Fermentation, Fuyang 236037, China; [EMAIL_ADDRESS]  
[PERSON]  
2 Anhui Engineering Research Center for Functional Fruit Drink and Ecological Fermentation, Fuyang 236037, China; [EMAIL_ADDRESS]  
[PERSON]  
3 School of Biology and Food Engineering, Fuyang Normal University, Fuyang 236037, China  
[PERSON]  
1 College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China; [EMAIL_ADDRESS]  
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wasted every year [6]. Strawberry wine production is an considerable approach to extend the shelf life and increase the added value of strawberries, while the fermentation process effectively preserves the nutrients in the strawberry fruit [7]. Fermented fruit wines have gained great interest in recent years. Honey peach [8], pineapple [9], kiwifruit [10], melon [11], and red dragon fruit [12] can be fermented into fruit wine, and the multiformity of raw materials contributes to the diversity of sensory and flavor characteristics in fruit wine [13]. Moreover, the vitamins, polysaccharides, and polyphenic compounds in fruit wine have anti-oxidation effects, lowering blood lipids and preventing cardiovascular diseases, which caters to society's demand for healthy drinking [14; 15]. Aroma is a crucial factor that determines the preference and value of fruit wine [16]. Factors that determine the aroma of fruit wine include the quality of fruit raw materials, fermentation strains, fermentation protocol, and aging technologies, among which the quality of fruit raw materials is the key element considering that fermented fruit wine is rarely aged in oak barrels [13]. And the quality of fermented fruit raw materials is influenced by various factors such as cultivar, geographical climate, agronomic management, and post-harvest treatment [17]. China has a wide range of strawberry cultivation areas, with over 200 strawberry cultivars. The interaction between geographical climate and cultivars leads to significant differences in physicochemical properties of strawberry fruit, but the instability of raw material quality has led to limited sales of strawberry wine on the Chinese market [7]. Samec revealed differences in physicochemical properties, antioxidant properties, and phytochemical properties among four strawberry cultivars, Albion, Monterey, Capri, and Murano, through principal component analysis (PCA). The results indicated that cultivar factors had a greater impact on strawberry fruit quality than the harvesting date. Cultivar Monterey had the largest quantity of phytochemical contents and consequently the strongest antioxidant activity, while Albion had the highest content of soluble solids, titratable acidity, and ascorbic acid [18]. [PERSON] disclosed the qualitative and quantitative composition of polyphenols in 80 cultivars of strawberry fruits employing ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS/MS), and screened out the strawberry cultivars with high tannins and antioxidant properties [19].