Lian Yinyin, Meng Yingmei, Wang Mei, Song Jiajia, Suo Huayi, Zhang Yu
School of Food Science, Southwest University, 400700 Chongqing, China.
National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, 400700, Chongqing, China.
Food Chem X. 2025 Jul 11;29:102728. doi: 10.1016/j.fochx.2025.102728. eCollection 2025 Jul.
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.
桑葚尽管具有丰富的营养和促进健康的特性，但通常与高产后浪费相关。将其发酵成桑椹酒可以增加其附加值。本研究使用两个品种（无籽大十和台湾长果桑）调查了发酵前后桑椹的理化性质、抗氧化能力、挥发性和非挥发性化合物的变化。发酵显著增加了可滴定酸度和抗氧化能力，同时降低了可溶性固形物、总糖、抗坏血酸和草酸。发酵后分析表明，酒石酸、苹果酸和新形成的琥珀酸显著增加，总氨基酸减少。综合分析确定了发酵前后67种挥发性风味化合物。其中共有28种（气味活性值>1）对香气有贡献。正交偏最小二乘法判别分析（OPLS-DA）确定了13个区分发酵前后样品的关键标志物。这些发现为优化桑椹酒生产和工业应用提供了见解。
