Impact on the fermented wine quality of the different treatments on mulberry materials

In this article the mulberry was treated by four different methods to made fruit wine.To confirm the best mulberry rawmaterials for fruit wine making, the alcohol content, total sugar content, the chromaticity, the hue, the flavones content, the polyphenols content and theanthocyanin content were detected during the process of fermentation.The results showed that the physical and chemical indicators during the fermentation period were basically the same when the frozen fresh mulberry or the non-frozen fresh mulberry was used as the material.The alcohol content, total sugar content, the chromaticity, the hue, the flavones content, the polyphenols content and the anthocyanin content were 12.9 ( % vol) , 5.4%, 2.157, 0.825, 11.816, 178.4 and 11.851 mg /L, respectively. When the frozen fresh mulberry was chosen as the fermentation raw materials, the physical and chemical indicators were reached a steady state earlier and the fermentation period was shortened.