Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production.

ABSTRACT: Mulberries, despite its rich nutritional and health-promoting properties, are commonly associated with high post-harvest waste. Fermenting them into mulberry wine can increase their added value. This study investigated changes in mulberry physicochemical properties, antioxidant capacity, volatile, and non-volatile compounds pre- and post- fermentation using two varieties (Seedless Dashi and Taiwanese long-fruited mulberries). Fermentation significantly increased titratable acidity and antioxidant capacity, while reducing soluble solids, total sugars, ascorbic acids, and oxalic acids. Post-fermentation analysis showed a significant increase in tartaric acid, malic acid, and newly formed succinic acid, with total amino acids decreasing. A comprehensive analysis identified 67 volatile flavor

SUBMITTER: Lian Y 

PROVIDER: S-EPMC12281518 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature