The Quality and Bioactive Properties of Mulberry Wine Under Different Fermentation Conditions

This study systematically investigated the effects of key fermentation parameters—initial sugar content (24–28 ◦Brix), temperature (15–20 ◦C), and yeast inoculation rate (0.04–0.12%)—on the quality, volatile aroma characteristics, antioxidant capacity, and bioac- tive properties of mulberry wine. Through a combination of single-factor experiments and response surface methodology (RSM), optimal fermentation conditions were determined as follows: initial sugar content of 25 ◦Brix, temperature of...