Changes of chemical composition in mulberry wine fermentation

The changes of some chemical compositions,including total sugar,total acid,volatile acid,tannin,ethanol,carbinol,higher alcohol,ester and so on,during mulberry wine fermentation was studied in this paper.The results showed that the ethanol content,total acid level and pH value were 12%vol,6.83 g/L and 3.12,respectively.No change of tannin content was found.Volatile acid was increased during fermentation,however,the value was 1.0 g/L did not exceed l.2 g/L.The methanol was produced at the beginning of fermentation and its concentration was not changed in the fermentation.The contents of higher alcohols including n-propan alcohol,iso-butyl alcohol and iso-pentyl alcohol account for 50% of the total fra-grant compositions and was constantly accumulated during fermentation.In addition,acetaldehyde,ethyl acetate,ethyl caproate,ethyl valerate,ethyl lactate and some otherunidentified compositions were also detected.