Targeted Metabolic Analysis of Mulberry Wine From Different Vintages and Identification of Oxidative Markers. (PubMed, J Food Sci) - Sep 23, 2026 - "Furthermore, correlation analysis identified 19 potential oxidative markers, including 14 phenolic compounds (catechin, chlorogenic acid, rutin, gallic acid, ferulic acid, caffeic acid, resveratrol, and astragalin, among others) and five volatile components (ethyl lactate, diethyl succinate, furfural, ethyl 2-hydroxy-4-methylpentanoate, and ethyl 3-hydroxybutyrate). Most of these oxidation markers remained relatively stable within 2 years but underwent a marked shift thereafter, suggesting that two years of aging may be a critical turning point in the oxidation process of mulberry wine. This study provides a theoretical basis for systematically understanding the molecular basis of mulberry wine oxidation from a vintage variation perspective."
Biomarker • Journal
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Chenxin Lin; Jieling Cai; Jingming Li; Rui Huang; Siting Wang; Xiaowen Zhang
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