"Just-fermented wine has a very strong, astringent alcohol taste. If the fermentation process doesn't go off smoothly or if there is sediment, the color of strawberry wine can be either too light or not pure enough," says Chiu. Keeping the temperature between 16 and 20 oC is crucial to ensure a lively fermentation.
「剛發酵出來的酒，酒精味很濃、很嗆，若發酵過程不順利，或產生沉澱物，釀出的草莓酒，顏色便會太淡或不夠純淨，」他說，關鍵就在於將溫度控制在 16-20 度之間，維持活潑的酵素作用。