American Journal of Food Technology1557-45711557-458XAcademic Journals Inc.10.3923/ajft.2017.367.373XieXiaoHua ZhangLingli GaoXueling 62017126Background and Objective: Mulberry is a delicious yet delicate fruit with a high nutritional value. However, nutritional values are changed when mulberry is processed into wine. This study aims to reveal the changes in phenolic compounds and antioxidant activity during fermentation and aging of wines made from mulberry fruit. Materials and Methods: Total anthocyanins (TAC), total phenolics (TPC), total tannins (TTC) and total flavonoids (TFC) as well as antioxidant activities were measured in mulberry wine during alcoholic fermentation and aging. Data were analyzed by one-way ANOVA followed by Duncans range test using Prism™. Results: Overall, fermentation increased the TPC, TTC and TFC. TAC reached it maximum (911.73 mg L1) at day 1 of fermentation and then reached it minimum (158.80 mg L1) value aged to 90 days (p<0.05). Changes in the free radical scavenging activity and reducing power were similar to changes in the ferric reducing antioxidant power. During the wine-making process, antioxidant capacity increased during fermentation and decreased during aging. Conclusion: Mulberry wine has a higher TAC, TPC, TTC, TFC and antioxidant activity and the changes in TAC, TPC, TTC and TFC were consistent with the changes in antioxidant activity during fermentation and aging.]]>Ercisli, S. and E. Orhan,2008Morus nigra L.) genotypes from Northeast Anatolia region of Turkey.]]>1164146Aramwit, P., N. Bang and T. Srichana,20104310931097Bae, S.H. and H.J. Suh,200740955962Kim, H.G., M.S. Ju, J.S. Shim, M.C. Kim and S.H. Lee et al.,2010104816Yang, X., L. Yang and H. Zheng,2010Morus alba L.) fruit in hyperlipidaemia rats.]]>4823742379Bao, T., Y. Xu, V. Gowd, J. Zhao, J. Xie, W. Liang and W. Chen,201625537547Liang, L., X. Wu, T. Zhao, J. Zhao and F. Li et al.,2012In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion.]]>467682Tchabo, W., Y. Ma, E. Kwaw, H. Zhang and X. Li,2017Morus nigra) wine.]]>123151158Tchabo, W., Y. Ma, E. Kwaw, H. Zhang, L. Xiao and H.E. Tahir,2017Morus nigra) wine subjected to non-thermal accelerating aging techniques.]]>2328997Hornedo-Ortega, R., M.A. Alvarez-Fernandez, A.B. Cerezo, I. Garcia-Garcia, A.M. Troncoso and M.C. Garcia-Parrilla,201782364372Lan, Y., J. Wu, X. Wang, X. Sun, R.M. Hackman, Z. Li and X. Feng,2017232777787Gambuti, A., T. Siani, L. Picariello, A. Rinaldi and M.T. Lisanti et al.,2017243669680Singleton, V.L. and J.A. Rossi,196516144158He, B., L.L. Zhang, X.Y. Yue, J. Liang, J. Jiang, X.L. Gao and P.X. Yue,2016Vaccinium ashei) wine pomace.]]>2047076Mahmood, T., F. Anwar, M. Abbas and N. Saari,20121345914607Infante, C.M.C., V.R.B. Soares, M. Korn and F.R.P. Rocha,2008161279283Si, X., Q. Chen, J. Bi, J. Yi, L. Zhou and C. Wu,20156377390Wu, T., Q. Tang, Z. Gao, Z. Yu, H. Song, X. Zheng and W. Chen,20132013Nagel, C.W. and L.W. Wulf,197930111116Wang, L., X. Sun, F. Li, D. Yu, X. Liu, W. Huang and J. Zhan,201518254265Di Egidio, V., N. Sinelli, G. Giovanelli, A. Moles and E. Casiraghi,2010230947955Lim, J.W., J.T. Jeong and C.S. Shin,2012Rubus coreanus Mique) wines.]]>47918926Zhang, L., N. Li and X. Gao,201611291297Cavalcanti, R.N., T.S. Diego and A.A.M. Maria,201144499509Castrejon, A.D.R., I. Eichholz, S. Rohn, L.W. Kroh and S. Huyskens-Keil,2008Vaccinium corymbosum L.) during fruit maturation and ripening.]]>109564572Giovanelli, G. and S. Buratti,2009112903908Wang, S., C. Chen, W. Sciarappa, C. Wang and M. Camp,20085657885796Ramful, D., E. Tarnus, O.I. Aruoma, E. Bourdon and T. Bahorun,20114420882099