Thanks for the information, Bernard - I will see if that helps my Beet Wine retain its colour the next time I make it.My understanding is that color drops out of strawberry wine when the pH is too high (not enough acidity). Strawberries are low in acids. The best way to fix the color (that is make sure that it is stable - not repair the loss) is to ensure that the must has a lower pH (closer to 3.5 than 4)... and to make sure that there are tannins in the wine.Tannins also helps fix the anthocyanins (the chemicals associated with the color).
Honestly it looks ok coming out of primary. I have brewed several strawberry wines and it gets that type of color during primary but clears up as it ages. strawberry wine loses its redness and may appear slight red to even red orange (depending on you light) . I would not add food coloring. Just let it age in secondary and clear, The color comes back as sediment drops out. Funny i posted a picture yesterday of a rose scented strawberry wine i made i think two years ago. . I made this inmate style and just pour them into recycled beer bottles and left it, but you can see that even inmate style it sort of cleared nicely, not deep red but i had ine yesterday and it was great.I just racked a batch of strawberry wine from the primary and it is now a brown color. what can I do to make it red again? Food coloring?