Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (<i>Morus nigra</i>) wine

Abstract

In the present study Box–Behnken Design was employed to analyse the effects of fermentation parameters such as temperature (TF), pH, inoculum size (IS) and °Brix (BX) on total phenolic concentration (TPC), total flavonoid concentration (TFC), total anthocyanin concentration (TAC), ethanol concentration (ETHC), total higher alcohol concentration (THAC) and total ester concentration (TESC) for the development of a phytochemical-rich wine using mulberry as a substrate. The results demonstrated that fermentation parameters significantly alter the wine characteristics. Hence, a wine with excellent consumer preference (overall acceptability of 8.51) and high concentration of phytochemicals (TPC = 6014.03 ± 27.80 mg L−1, TFC = 4791.35 ± 21.22 mg L−1, TAC = 1480.72 ± 5.33 mg L−1) as well as good aromatic properties (ETCH =82.85 ± 0.87 g L−1, THAC =249.91 ± 0.31 mg L−1 and TESC =52.55 ± 0.17 mg L−1) with high antioxidant activity (DPPH =220.18 mmol·l−1) was obtained at optimized fermentation conditions of TF = 25°C, pH = 4.00, IS = 10% (v/v) and BX = 26. The results from the present study might contribute to strengthening the development of wine containing high concentrations of phytochemical compounds with attractive olfactory attributes. Copyright © 2017 The Institute of Brewing & Distilling