• Journal of Sericultural and Entomological Science
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• v.42 no.2
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• pp.73-77
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• 2000

Sencory characteristics of mulberry fruit jam and wine were investigated by according to mulberry fruit varieties, including Daeryukppong, Kuksang 20, Chongilppong and a wild mulberry variety. Palatability ranks of mulberry fruit jam by according to mulberry fruit varieties were Kuksang 20(34.5%), Chongilppong(32.8%), Daeryukppong(17.2%) and Wild variety(15.5%). In the sensory characteristics, we obtained 6.32 points as total mean point. In case of mulberry fruit wine, panels were favorits the Chongilppong best. But, in the sensory characteristics, we obtained low points(=5.47) as total mean point. From these results, it seems that alcohol content was very important factor. We selectd two desirable mulberry fruit varieties(=Chongilppong and Kuksang 20) for manufacturing materials.

• Food Science and Preservation
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• v.12 no.1
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• pp.90-94
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• 2005

To poodnce a value added of mulberry, this study was optimized the condition for manufacture of wine using mulberry. On fermentation of mulberry wine, the best yeasts were Saccharomyces cerevisiae JBS 30 and JBS 33, and optimum composition of medium was crushed mulberry juice of $50\%$, sugar of $24\;^{\circ}brix,\;Na_2S_2O_5\;of\;0.02\%$. The content of alcohol after fermentation of 10 days at $25^{\circ}C$ was $11.2\%$. Sensory evaluation showed that color, taste and odor of mulberry wine were acceptable, and Saccharomyces cerevisiae JBS 30 was not difference compared to JBS 33.

• Journal of Sericultural and Entomological Science
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• v.43 no.1
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• pp.16-20
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• 2001

The study was carried out to investigate sensory characteristics of Chongilppong mulberry fruit wine, as well as biological effects of subfraction of MeOH extracts. In the cholesterol-induced hyperlipidemia rats administered with subfraction of mulberry fruit extract, serum triglyceride, GPT and GOT level in serum were generally decreased. Therefore, the above results suggested that mulberry fruit water soluble fraction can help to maintain normal liver functions and to protect hyperlipidemia.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.276-281
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• 2007

Oddi is a mulberry fruit that has anti-inflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of mulberry fruit wines manufactured by two different methods. Where they were processed according to the traditional Korean fruit wine methodology(A) or a modified(B). Sensory qualities, physiochemical characteristics, and biochemical activities of the Oddi wines were analyzed. From the results of the sensory evaluation, manufacturing method A showed higher acceptability. However, the two different methods was not significantly different overall. The method A wine had higher brightness(L)(77.65) redness(a), and yellowness(b). As for the antioxidant activities and ACE(angiotensin-converting enzyme) inhibitory abilities of the wines manufacturing method A had greater values.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.63-69
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• 2008

For the development of mulberry wine, we investigated its optimum fermentation conditions as well as quality changes during fermentation. The physicochemical characteristics of the mulberry fruit used in the study were pH 4.56, 0.50% titratable acidity, and 13.0 $^{circ}Brix$ soluble solids. The mulberry wine fermented with Saccharomyces cerevisiae KCCM 12224 (Sc-24) at 24 $^{circ}Brix$ soluble solids and $26^{circ}C$ showed excellent characteristics in terms of ethanol production, titratable acidity, and redness. The sucrose, fructose, and glucose contents of the mulberry wine drastically decreased with fermentation time. The citric acid content was maintained during the fermentation period, and malic acid decreased, but lactic and succinic acids increased. The cyanidin-3-glucoside content, a major anthocyanin pigment, of the mulberry wine drastically decreased from 195.5 mg% at the initial stage of fermentation to 15.37 mg% at 2 days of fermentation. However, cyanidin-3-rutinoside decreased gradually. In summary, a mulberry wine of high quality was made by fermentation for 8 days at $26^{\circ}C$ using mashed mulberry fruit containing $24^{\circ}Brix$ soluble solids, after adding 200 ppm $K_2S_2O_5$ and inoculating with 3%(v/v) Sc-24.

• Food Science and Preservation
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• v.17 no.4
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• pp.563-570
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• 2010

We sought to ferment wine from mulberry (Morus alba) juice. The soluble solid content was $9.5{\sim}14.5^{\circ}brix$ on day 6 of fermentation, and gradually fell later; sugar was not further consumed when $3^{\circ}brix$ was attained. Alcohol content rose dramatically on day 6 of fermentation, being 4.5% (v/v) at fermentation temperatures of 16C and 18C, 6.5% (v/v) at 20C, and 8.0% (v/v) at 25C, rising further to 10.5~11.5% (v/v) on day 48, at higher culture temperatures. Citric acid, malic acid, and oxalic acid were present in mulberries. The levels of both citric and oxalic acid fell after fermentation, whereas malic acid concentration increased. All of fructose, glucose, maltose, and sucrose were fermented. Electron-donating ability (EDA) was elevated to over 90% of the control value in mulberry juice diluted to 40% (v/v). SOD-like activities in juice and wine were 80.1% and 72.1% of the control value. Nitrite-scavenging abilities (NSAs) were 86.2% and 85.2% of control in undiluted juice and wine, respectively. Mulberry juice had an activation level higher than that of mulberry wine, but functionality neither rose nor fell after fermentation. Insensory evaluation, the overall wine score was better than average, at 5.00, demonstrating the commercial potential of mulberry wine.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.209-214
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• 2006

Various varieties of mulberry fruit and wines were investigated to determine their chemical properties and fermentation characteristics. Mulberry wines were manufactured with 'Cheongnosang', 'Cheonhyunosang', 'Deokcheonsang', 'Hwachosipmunja', 'Hwanyoupdaeyoup', 'Jasan', 'Mansaengbaeckpinosang', 'Palcheongsipyung', 'Sabangso' and 'Susungppong'. The factors for wine fermentation and quality such as soluble solids, polyphenol and organic acids were analyzed. The contents of soluble solid, reducing sugar and polyphenol, which were affected significantly by each other, were higher for 'Hwanyoupdaeyoup', 'Jasan' and 'Palcheongsipyung' mulberry than other varieties. Organic acids such as citric, malic, succinic and acetic acid were detected in the mulberry fruits. 'Palcheongsipyung' mulberry fruit had a higher content of souble solids $(14.6^{\circ}Brix)$ and polyphenol compounds (2.15 mg/ml). After fermentation, 'Palcheongsipyung' mulberry wine showed the lowest acetic acid in 3.23 mg/ml and the highest citric acid in 12.3 mg/ml. From these results, 'Palcheongsipyung' mulberry fruit was the most suitable for the fermentation of mulberry wine.

• Food Science and Preservation
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• v.20 no.6
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• pp.877-885
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• 2013

Wine extracts of four different berry fruits, such as mulberry, blueberry, strawberry, and raspberry, were investigated for antioxidant, anti-tyrosinase, and ${\alpha}$-glucosidase activities by using in vitro assays. Additionally, quantitative changes of ${\alpha}$-glucosidase inhibitor in mulberry wine were determined by HPLC according to mulberry cultivars and fermentation process. Among four berry wines examined, mulberry wine showed the most potent ${\alpha}$-glucosidase inhibitory activity with 69.37% at 0.23 mg/mL, while blueberry and strawberry wines exhibited the strongest inhibition against DPPH radical and tyrosinase activity, respectively. Four compounds were isolated and purified from mulberry wine by a series of isolation procedures, such as solvent fractionation, and Diaion HP-20, ODS-A, and Sephadex LH-20 column chromatographies. Among them, Comp. 4 exerted the strongest ${\alpha}$-glucosidase inhibitory activity ($I_C_{50}=31.57{\mu}M$), and its chemical structure was identified as quercetin by UV and NMR spectral analysis. Finally, the "Daeseongppong" (16.83 ppm) muberry wine had larger amount of quercetin than the "Iksuppong" (14.85 ppm) and "Cheongilppong" (8.92 ppm) mulberry wines, but their contents of three mulberry wines decreased considerably with aging process. These results suggest that mulberry wine containing quercetin acted as ${\alpha}$-glucosidase inhibitor may be useful as a potential functional wine for improving diabetic disorder.

• Proceedings of the Korean Society of Sericultural Science Conference
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• 2003.10a
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• pp.50-52
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• 2003

Mulberry containing many bioactive components is very useful as functional food resource. Mulberry leaf ice cream, mulberry leaf tea, mulberry noodle, mulberry fruit jam, mulberry wine etc. have been developed in Korea. Because mulberry fruit has abundant natural pigments belonging to anthocyanins, we can expect their therapeutic and physiological effects. However, there are few reports about mulberry seed. So we studied on fatty acids of mulberry seed for the purpose of increasing the functional utilization of mulberry fruit. (omitted)

• Journal of Nutrition and Health
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• v.43 no.6
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• pp.551-560
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• 2010

The study aim was to investigate the effects of three types of mulberry products on the blood glucose and lipid statuses and peroxidative state under diabetic condition. The three types were mulberry liquor prepared by adding 30% ethanol to the crushed fresh fruit, mulberry wine and vinegar by fermentation. For diet experiment the mulberry liquor (M-Liquor), wine (M-Wine), and vinegar (M-Vinegar) were prepared as powders by freeze-drying of the respective product and were added to the diet at the level of 1% and mulberry fruit powder (M-Powder) at the level of 5%. Sprague- Dawley female rats weighing $150{\pm}10\;g$ were randomly assigned to one normal group, and five diabetic groups induced by one intraperitoneal injection of streptozotocin (STZ) at the level of 50 mg/kg. The normal and diabetic control (DM-Control) groups were fed diet without the mulberry products. During twenty-one days of experimental diet, blood glucose was maintained at a low level in the M-Liquor group compared with the DM-Control group. However, serum insulin level was higher in both M-Liquor and M-Vinegar groups after the experimental diet period. Serum levels of total cholesterol and triglyceride (TG) were lower in M-Liquor but HDL-/total cholesterol ratios were higher in the four M groups. The TG liver level was lower in M-Powder and M-Vinegar groups but the cholesterol level was lower in M-Powder than in the DM-Control group. Serum levels of thiobarbituric acid reactive substances were not different among the groups but the liver levels of these substances were lower in the four M groups than in DM-Control. Serum GOT and GPT levels were not changed by the mulberry products. These results indicated that mulberry liquor is the most effective among the four mulberry products for normalizing blood glucose and lipid status and that all the mulberry products were effective in enhancing antioxidant defense in the diabetic state.