Wine-making Experiment Using Mulberry Fruits From Different Fruit Mulberry Varieties

To promote fruit mulberry variety breeding,we carried out the wine-making experiments using mulberry fruits from 17 fruit mulberry varieties,and analyzed chemical-physical indexes of fruit juice and wine.The results showed that the indexes are obviously different among varieties.Three varieties,which contained relatively higher sugar,were Yueshenda 10,Yueshen 36 and Yueshen 74 in order.Three varieties,which had relatively higher sugar acid ratio,were Yueshen 51,Yueshen 36 and Yueshen 74 in order,while three varieties contained relatively more anthocyanin were Yueshen 74,Yueshen 34 and Yueshen 19 in order.We added 15% sucrose into mulberry juice of each variety and fermented it.After fermentation,the remnant sugar content in wine was 0.00～1.20 g/L,and the total acid content decreased by 12.5%～26.2%.Losing rate of anthocyanin was 71.4%～87.5%.Alcohol degree was 8.0%～10.9%,and the varieties which alcohol degree reached beyond 10% were Yueshenda 10,Yueshen 36,Yueshen 74 and Yueshen 6 in order.The higher alcohol content was 0.24～0.52 g/L,total volatile ester content was 0.050～0.131 g/L,and glycerol content was 1.19%～1.64%.Basee on the above results,we had selected three varieties,Yueshenda 10,Yueshen 37 and Yueshen 74,which fruits were suitable to make wine.Moreover,Yueshen 74 was the best one.