Figures & data
Table 1. Basic oenological parameters, contents of phenolic families, colour and antioxidant activity of mulberry juice and mulberry wines fermented with different yeast strains.
Table 2. Phenolic compounds identified in mulberry wines by high resolution mass spectrometry.
Table 3. Contents (mg/L) of individual phenolic compounds in mulberry juice and mulberry wines fermented with different yeast strains.
Table 4. Contents (mg/L) of free amino acids in mulberry juice and mulberry wines fermented with different yeast strains.
Table 5. Relative amounts of volatile compounds identified by GC-MS in mulberry wines.
Figure 1. Bi-plots of principal component analysis of mulberry wines fermented with different Saccharomyces cerevisiae strains. a: data in , and about oenological, phenolic and amino acid profile were analyzed; b: data in about volatile profile were analyzed. Numbers in Fig. 1a were referred in , and , while numbers in Fig. 1b were referred in .
Figure 2. Descriptive sensory analysis of colour (a), aroma (b), taste (c), and global attributes (d) of mulberry wines fermented with different Saccharomyces cerevisiae strains. Data were expressed as mean value ± standard deviation. Different letters indicated significant differences (p < 0.05).
