Research Progress on Bioactive Components and Aroma Quality of Mulberry Wine

Abstract

Mulberry has a long history of use as an edible fruit and medicine. Studies have shown that mulberry possesses several functional characteristics including antioxidation, anti-inflammation and anticancer. In recent years, mulberry wine has gained much attention from consumers due to its abundant bioactive components and distinctive sensory attributes. Based on the latest research, this review summarizes the health effects of mulberry wine from the perspective of bioactive components, clarifies the aroma composition of mulberry wine, discusses the main factors affecting the aroma quality of mulberry wine and prospected the future research trends. It is expected to provide new ideas for theoretical study and product development of mulberry wine, which will be helpful to promote the quality standardization of mulberry wine and enhance the economic value of mulberry wine industry.

Keywords

• mulberry wine
• bioactive components
• aroma substances
• influence factors