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Optimum Fermentation Conditions and Fermentation Characteristics of Mulberry (Morus alba) Wine
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 Title & Authors
Optimum Fermentation Conditions and Fermentation Characteristics of Mulberry (Morus alba) Wine
Kim, Yong-Suk; Jeong, Do-Yeong; Shin, Dong-Hwa;
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 Abstract
For the development of mulberry wine, we investigated its optimum fermentation conditions as well as quality changes during fermentation. The physicochemical characteristics of the mulberry fruit used in the study were pH 4.56, 0.50% titratable acidity, and 13.0 soluble solids. The mulberry wine fermented with Saccharomyces cerevisiae KCCM 12224 (Sc-24) at 24 soluble solids and showed excellent characteristics in terms of ethanol production, titratable acidity, and redness. The sucrose, fructose, and glucose contents of the mulberry wine drastically decreased with fermentation time. The citric acid content was maintained during the fermentation period, and malic acid decreased, but lactic and succinic acids increased. The cyanidin-3-glucoside content, a major anthocyanin pigment, of the mulberry wine drastically decreased from 195.5 mg% at the initial stage of fermentation to 15.37 mg% at 2 days of fermentation. However, cyanidin-3-rutinoside decreased gradually. In summary, a mulberry wine of high quality was made by fermentation for 8 days at using mashed mulberry fruit containing soluble solids, after adding 200 ppm and inoculating with 3%(v/v) Sc-24.
 Keywords
mulberry;mulberry wine;optimum fermentation condition;anthocyanin;fermentation;
 Language
Korean
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