Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production
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, a...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525005759 |
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| Summary: | 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 compounds pre- and post-fermentation. A total of 28 among them (odor activity value >1) contributed to aroma. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified 13 key markers distinguishing pre- and post-fermentation samples. These findings provide insights for optimizing mulberry wine production and industrial applications. |
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| ISSN: | 2590-1575 |