## 2 Results and Discussion
### Chemical Compositions and Color Properties
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **CJ** & **NJ** & **50J** & **PJ** & **NM** & **PM** \\ \hline Alcoholic content (\% v/v) & 12.17 \(\pm\) 0.23 b & 12.3 \(\pm\) 0.00 b & 12.3 \(\pm\) 0.00 b & 12.5 \(\pm\) 0.17 a & 12.27 \(\pm\) 0.1 b & 12.3 \(\pm\) 0.00 b \\ Sugar-free extract (g/L) & 16.48 \(\pm\) 0.20 c & 18.72 \(\pm\) 0.3 b & 18.51 \(\pm\) 0.26 b & 17.48 \(\pm\) 1.37 b & 19.39 \(\pm\) 0.23 a & 19.32 \(\pm\) 0.39 a \\ Total sugar (g/L) & 1.83 \(\pm\) 0.11 d & 2.51 \(\pm\) 0.19 b & 2.73 \(\pm\) 0.21 b & 5.32 \(\pm\) 0.42 a & 2.26 \(\pm\) 0.19 c & 2.23 \(\pm\) 0.15 c \\ Methanol (mg/L) & 8.87 \(\pm\) 1.01 e & 67.12 \(\pm\) 4.58 c & 72.43 \(\pm\) 2.14 c & 136.72 \(\pm\) 11.5 a & 88.16 \(\pm\) 7.52 b & 134.08 \(\pm\) 2.65 a \\ Titralude acidity (g/L) & 7.72 \(\pm\) 0.05 e & 8.11 \(\pm\) 0.05 b & 8.04 \(\pm\) 0.09 c & 7.87 \(\pm\) 0.05 d & 8.54 \(\pm\) 0.07 a & 7.90 \(\pm\) 0.08 d \\ Malic acid(g/L) & 1.21 \(\pm\) 0.05 a & 1.11 \(\pm\) 0.04 b & 9.08 \(\pm\) 0.01 d & 0.92 \(\pm\) 0.07 e & 1.07 \(\pm\) 0.05 b & 1.01 \(\pm\) 0.02 d \\ Lactic acid(g/L) & 0.25 \(\pm\) 0.05 b & 0.17 \(\pm\) 0.04 b & 0.22 \(\pm\) 0.01 b & 0.24 \(\pm\) 0.00 b & 0.38 \(\pm\) 0.07 a & 0.18 \(\pm\) 0.02 b \\ Acetic acid(g/L) & 0.12 \(\pm\) 0.02 c & 0.10 \(\pm\) 0.03 c & 0.11 \(\pm\) 0.01 c & 0.57 \(\pm\) 0.09 b & 0.97 \(\pm\) 0.34 a & 0.35 \(\pm\) 0.03 b \\ Citric acid(g/L) & 4.47 \(\pm\) 0.02 bc & 4.53 \(\pm\) 0.03 b & 4.71 \(\pm\) 0.04 ab & 4.34 \(\pm\) 0.12 c & 4.93 \(\pm\) 0.43 a & 4.88 \(\pm\) 0.02 a \\ Succin acid(g/L) & 0.20 \(\pm\) 0.01 f & 0.49 \(\pm\) 0.01 d & 0.52 \(\pm\) 0.03 b & 0.42 \(\pm\) 0.03 e & 0.61 \(\pm\) 0.02 a & 0.50 \(\pm\) 0.00 b \\ L* & 16.86 \(\pm\) 0.06 e & 17.25 \(\pm\) 0.01 d & 17.58 \(\pm\) 0.04 c & 16.53 \(\pm\) 0.03 f & 18.09 \(\pm\) 0.04 b & 18.44 \(\pm\) 0.02 a \\ a* & 28.05 \(\pm\) 0.14 a & 18.00 \(\pm\) 0.05 c & 15.60 \(\pm\) 0.02 e & 21.90 \(\pm\) 0.03 b & 16.  
acid in strawberry fruit [19; 20]. Malic acid was the second most abundant organic acid, followed by succinic acid, lactic acid, and acetic acid, in all samples. [PERSON] et al. [21] reported a significant increase in malic acid and succinic acid in persimmon wine with pectinase pretreatment, which was not observed in the present result. The concentrations of lactic and acetic acid in pulp-fermented strawberry wines (NM, PM) increased by 34.21-63.83% and 41.24-91.67%, respectively, compared with juice-fermented strawberry wines (CJ, NJ, 50J, PJ). However, acetic acid is the main component of volatile acid, which is a \"barometer\" in the wine storage process. Reports on pungent wine have shown that high levels of acetic acid lead to increased bitterness and poorer flavor. The acetic acid content in fruit wines is normally 0.1-0.5 g/L, and when it exceeds 0.8 g/L, rancidity will appear [22]. Based on the acetic acid content, it could be inferred that the fermentation method with pulp (NM) was not appropriate for making strawberry wine. Juice-fermented strawberry wines (CJ, NJ, 50J) tended to contain decreased acetic acid (0.10-0.12 g/L) compared with wild strawberry wines fermented with mashes (0.71 g/L) [23]. During the fermentation with pulp, fruit residue accumulates on the surface of the wine and forms a wine cap, which is not conducive to heat dissipation, resulting in a higher temperature and increased content of lactic acid and acetic acid. The CIELAB parameter lightness (L*) is negatively correlated with color intensity. The positive values of a* and b* are related to the degrees of red and yellow, respectively. Generally speaking, the wine's color and appearance quality both improve with increasing values of a* and b*. The CIELAB parameter chroma (c*) and hue angle (h) are the corresponding angular coordinates derived from the Cartesian coordinates a* and b*, but they are better related to the human sensory perception of color. The higher the c* value is, the deeper the color saturation. The closer h is to 0, the redder the color is, and the closer it is to 90, the more yellow the color is.