The Quality and Bioactive Properties of Mulberry Wine Under Different Fermentation Conditions

This study systematically investigated the effects of key fermentation parameters—initial sugar content (24–28 °Brix), temperature (15–20 °C), and yeast inoculation rate (0.04–0.12%)—on the quality, volatile aroma characteristics, antioxidant capacity, and bioactive properties of mulberry wine. Through a combination of single-factor experiments and response surface methodology (RSM), optimal fermentation conditions were determined as follows: initial sugar content of 25 °Brix, temperature of 18 °C, and yeast inoculation rate of 0.08%. Under these conditions, the resulting wine exhibited superior sensory characteristics, enhanced antioxidant activity (total phenolic content, DPPH and ABTS radical scavenging capacity, and FRAP), and significantly higher levels of key aroma compounds (e.g., ethyl acetate, phenethyl alcohol) compared to unfermented mulberry juice. Furthermore, the wine exhibited dose-dependent inhibition of proliferation in HepG2 and HT29 cells with IC50 values of 0.82 mg/mL and 1.05 mg/mL, respectively, and demonstrated selective antibacterial activity against Escherichia coli and Staphylococcus aureus. These findings provide a scientific basis for optimizing the production of mulberry wine with enhanced sensory qualities and functional properties, highlighting its potential as a health-promoting fermented beverage.