Changes of organic acids content during the fermentation of mulberry wine

Seven kinds of organic acids were determined by using high performance liquid chromatography(HPLC) during the fermentation of mulberry wine.The results showed that the content of succinic acid in raw mulberry juice was the highest and followed by citric acid.The content of tartaric acid,malic acid,citric acid,succinic acid,oxalic acid,ascorbic acid increased at first and decreased after reached the maximum.However,lactic acid increased all the time during the whole fermentation.The contents tested of tartaric acid,malic acid,citric acid,succinic acid,oxalic acid,ascorbic acid,lactic acid after the end of fermentation was 1.822,2.54,2.44,0.76,0.772,0.0756 and 0.0846g/L,respectively.