Research progress on the technology and flavor components of mulberry wine

Mulberry wine is a traditional fruit-based fermented beverage with significant nutritional and healthcare value and a unique flavor profile. Optimizing its production process and analyzing flavor-active substances are critical for enhancing product quality and supporting industrial standardization. Through a systematic review of recent literature, this paper summarizes key research progress in mulberry wine production, including raw material characteristics and variety selection, pretreatment technologies, fermentation process optimization on fermentation efficiency and product quality, and the analysis of flavor components. The results indicate that optimized fermentation parameters and rational use of additives remarkably improve the flavor complexity and stability of mulberry wine. Phenolic substances and volatile compounds are the primary contributors to the sensory characteristics of mulberry wine. This review provides a theoretical basis and technical reference for quality improvement, flavor standardization, and large-scale industrial production of mulberry wine.