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. 2025 Jul 11:29:102728.
doi: 10.1016/j.fochx.2025.102728. eCollection 2025 Jul.

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

Yinyin Lian  1   2   3 , Yingmei Meng  1   2 , Mei Wang  4 , Jiajia Song  1 , Huayi Suo  1 , Yu Zhang  1   2   3
Affiliations

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

Yinyin Lian et al. Food Chem X. .

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 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.

Keywords: Correlation analysis; Mulberry wine; Non-volatile flavor compounds; Transformation process; Volatile flavor compounds.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Comparison of the physicochemical indexes of two types of mulberries pre- and post-fermentation, (A) alcohol content, (B) titratable acidity, (C) soluble solids contents, (D) total sugar. Different letters at the top of the bars represent statistically significant differences (p < 0.05). SJ: Seedless Dashi juice, SW: Seedless Dashi wine, TJ: Taiwanese long-fruited mulberry juice, TW: Taiwanese long-fruited mulberry wine.
Fig. 2
Fig. 2
Comparison of bioactive compounds and antioxidant activities of the two types of mulberries pre- and post-fermentation, (A) total phenol, (B) total flavonoid, (C) ABTS-RSC, (D) and DPPH-RSC. Different letters at the top of the bars represent statistically significant differences (p < 0.05). SJ: Seedless Dashi juice, SW: Seedless Dashi wine, TJ: Taiwanese long-fruited mulberry juice, TW: Taiwanese long-fruited mulberry wine.
Fig. 3
Fig. 3
PCA (A) and Pearson's correlational analysis (B) for physicochemical properties, bioactive compounds, and antioxidant capacity (n = 3). *p < 0.05, **p < 0.01, ***p < 0.001. SJ: Seedless Dashi juice, SW: Seedless Dashi wine, TJ: Taiwanese long-fruited mulberry juice, TW: Taiwanese long-fruited mulberry wine. Red represents a positive correlation, while blue represents a negative correlation between the two indexes; the deeper color with a larger size represents the stronger correlation. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
Fig. 4
Fig. 4
Contents of amino acid pre- and post-fermentation of two types of mulberries. SJ: Seedless Dashi juice, SW: Seedless Dashi wine, TJ: Taiwanese long-fruited mulberry juice, TW: Taiwanese long-fruited mulberry wine.
Fig. 5
Fig. 5
Pearson analysis between non-volatile flavor compounds and volatile flavor compounds. Color represents correlation, redder indicates positive, while bluer indicates negative. *p < 0.05.
Fig. 6
Fig. 6
Plots of multivariate statistical analysis of mulberry wine. (A) OPLS-DA score plot; (B) OPLS-DA model replacement test plot; (C) VIP plot. The red column highlights the volatile components of VIP > 1. SJ: Seedless Dashi juice, SW: Seedless Dashi wine, TJ: Taiwanese long-fruited mulberry juice, TW: Taiwanese long-fruited mulberry wine. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
Fig. 6
Fig. 6
Plots of multivariate statistical analysis of mulberry wine. (A) OPLS-DA score plot; (B) OPLS-DA model replacement test plot; (C) VIP plot. The red column highlights the volatile components of VIP > 1. SJ: Seedless Dashi juice, SW: Seedless Dashi wine, TJ: Taiwanese long-fruited mulberry juice, TW: Taiwanese long-fruited mulberry wine. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
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