ArticleFood chemistry: X2025
Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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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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Who cites it
4 citing papers in PubMed.
- Regional differences and round-by-round dynamics of aldehydes in sauce-flavor baijiu from the Chishui River Basin.Food chemistry: X · 2026Article
- A comparative study on quality and flavor of plum wine under different aging techniques.Food chemistry: X · 2026Article
- Optimization of the Fermentation Process for a Mulberry Beverage Using Composite Microbial Strains and a Study on Its Physicochemical Properties.Foods (Basel, Switzerland) · 2025Article
- Analysis of Volatile Organic Compounds in Wines fromFoods (Basel, Switzerland) · 2025Article
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Authors and funding
6 authors.
Funding
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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.
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