Abstract: In present research, effects of various parameters on the non-volatile and volatile compound in mulberry wine were investigated by polyphase analysis technology, resulted in notable difference of different samples. These parameters included raw material types, pretreatment method, fermentation pattern and temperature. The content of volatile acid and lactic acid in the samples fermented with frozen mulberry were higher. The acetic acid was reduced, resulted in the changes of the metabolite content and their proportion in the samples fermented by co-culturing Saccharomyces cerevisiae or Saccharomyces bayanus with Torulaspora delbrueckii at (25±2) ℃. When co-cultured S. bayanus with T. delbrueckii, the total volatile contents were increased by 53.67%, which were caused by the significant increasing in the contents of 6 groups volatiles besides aldehydes and phenols compared with those of S. bayanus fermentation. The contents of volatile in samples fermented at (20±2) ℃ were decreased by 14.48%, mainly due to the reduced contents of alcohol. Aldehydes, phenols and other components were increased by 10.15%, 20.96% and 73.09%, respectively, when S. cerevisiae was co-cultured with T. delbrueckii at two different fermentation temperature, but the total contents of volatile was nearly the same with that of S. cerevisiae. Contrast to the samples at (20±2) ℃, the fruity and floral aroma in that at (25±2) ℃ were more intense, although the contents of esters, aldehydes and others were increased by 85.76%, 10.55% and 23.48%, respectively. The results laid an important foundation for the co-culture fermentation technology of mulberry wine.
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