Abstract: The results showed that the strawberry was a good material suitable for brewed wine because of no peels and kernels,while the favor taste and unique fragrance were abundant in sources. But the brewed wine of strawberries during natural fermenta-tion yielded less alcohol and was easly contaminated.The reason was due to lack of enough sugars in strawberries. The alcohol contentsand qualities of brewed wine of strawberries were significantly improved during forced fermentation by adding dry and active grapeyeasts and sugars. Moreover, the results were better in 11 quality indexes than those during natural fermentation. The growth ofother bacteria was availably restrained with 6080 mg/L SO2 added into the fermentable liquid. The fermentation of strawberrieswas optimum at the temperature 21～23℃. The forced fermentable process of strawberries with sugars was investigated in thisarticle.

Key words: strawberry, brewed wine, forced fermentation with sugars