ArticleFood chemistry: X2026
The influence of different raw material processing methods on the quality of mulberry fruit wine.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
8 authors.
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Abstract
This study systematically compared the quality attributes and volatile profiles of mulberry wine produced from mulberry pulp (MPW) and mulberry juice (MJW) throughout fermentation and subsequent storage. Yeast fermentation markedly enhanced antioxidant activity, achieving a 90% radical scavenging rate. The presence of pulp matrix facilitated higher retention of phenolics and anthocyanins. Sixty-three volatile compounds were identified, with MPW fermentation enriching flavor complexity and introducing herbaceous notes via stem retention. During storage, MPW exhibited slower degradation of phenolics and anthocyanins, maintaining higher bioactivity and stability. The volatile compounds decreased after 25 d, particularly alcohols and esters. These findings indicate that pulp-based fermentation is more effective at preserving bioactive compounds. This approach provides a practical strategy for industrial processing, serving as a viable method to extend shelf-life without exogenous additives and offering a strategic pathway for developing high-value fermented fruit products.
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