It's there, not real strong but identifiable. You could probably place it from the smell first. This was made with supermarket strawberries so they probablydidn't have a lot of flavor punch right from the start. I added 3 cans of white grape concentrate to ferment out and to begin with I was afraid that it would overpower the flavor of the strawberries. The first couple times I tasted it before bottling it was pretty harsh, I imagine partly due to the alcohol content. 13.5%alc, .65 acid. Right now two months after bottling the aroma can be smelled a few feet away even when fridge cold, the harshness gone, and it is very pleasant and drinkable. If I didn't just finish a beer, I would pour myself a glass and post a pic right now. Since this batch I have bottled a cranberry and blueberry/pomegranate juice wines, gallon batches. I just pitched yeast on a gallon batch of apple wine tonight. I plan on doing two batches, side by side, same yeast, same juice. Both of them backsweetened with concentrate. One of them just juice, the other will have one can of concentrate added at the beginning. I will keep sg the same, 1.090, as well as tannin and acid levels. I have seen a broad spectrum of recipes from dilution by a quart of water, to two cans of concentrate. I basically want to teach myself what difference this will make in the finished product.