Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum- and Saccharomyces cerevisiae-fermented mulberry wine.

Jie Hu,Yongkun Ma,John-Nelson Ekumah,Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe,Annadurai Vinothkanna,Meng Wu

doi:10.1002/fsn3.2590

Abstract

The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae combinatorially. Total anthocyanins concentration (TAC), polyphenols concentration (TPC), flavonoids concentration (TFC), and antioxidant capacity decreased significantly with high correlation in the fermentation process. TAC gradually reduced with a loss rate of 47.98% from 0 to third day of fermentation. Fermented mulberry wine obtained indicated a dynamic balance due to the presence of p‐hydroxybenzoic acids as compared to the primary phenolic constituent. Chlorogenic acid usually presents in mulberry juice. The relative intensity of sourness was the most prominent and reached the maximum (10.93) on day 2 of fermentation. A total of 21 volatile esters were quantified (6621.59 μg/L), which contributed significantly to the aroma of mulberry wine. The enhanced quality of fermented mulberry wine showed contraindications with decreased constituents and escalated wine quality. Rather than usual single inoculum, fermentation combination of LAB and yeast holistically influenced the color, taste, fragrance, phenolic profiles, and antioxidant properties in mulberry wine, ensuring palatability and fit for commercialization prospects.

Highlights

Mulberry fruit belonging to the Moraceae family is ubiquitously present and localized widely across the Europe, Africa, and south-east Asian countries (China, Japan, Korea, India and the Himalaya foothills), and more prevalent in China (Bao et al, 2016)
Wine color changes in the mulberry wine samples are pictorially illustrated in Figure 1a, b
The results demonstrated that the transition pattern of the four-color parameters (L*, a*, b*, and C*) was comparatively prominent

Summary

| INTRODUCTION

Mulberry fruit belonging to the Moraceae family is ubiquitously present and localized widely across the Europe, Africa, and south-east Asian countries (China, Japan, Korea, India and the Himalaya foothills), and more prevalent in China (Bao et al, 2016). Research concerned with variation profiles of the change of phenolic constituents and holistic quality of the whole mulberry wine fermentation process are scarcely available. The active ingredients invigorated the changes in several active compounds during the mulberry alcohol fermentation pose process deserve attention dire benefits due to because they are vital for primary implications in human health. Earlier reports concerning the changes in bioactive phenolic compounds investigated during mulberry wine fermentation are adequately examined, and changes in flavor, quality, and texture remain to be the area unexplored (Wang, Sun, et al, 2015). The present study aimed to discover the dynamic changes of total anthocyanin concentration (TAC), total polyphenol concentration (TPC), total flavonoids concentration (TFC), phenolic acid, and sensory parameters (flavor, color, and taste) during the process of mulberry wine fermentation. The preliminary analysis emphasizes the theoretical basis for further optimization and essential downstream processing

| MATERIALS AND METHODS

| RESULTS AND DISCUSSION

| CONCLUSIONS