The Profile in Polyphenols and Volatile Compounds in Alcoholic Beverages from Different Cultivars of Mulberry

Abstract

Mulberry fruits had different chemical compositions because of cultivar variation. The analyzed Da 10 cultivar of mulberry appeared to be a good raw material for alcoholic beverage-making because of its high level of total sugar and acidity. This study demonstrated that alcoholic beverages from mulberry contain high amounts of polyphenols. These bioactive compounds may act synergistically to promote health, and reduce risk factors of chronic diseases.