Application of fermented rose–mulberry fruit composite to enhance the antioxidant capacity, flavor, and sensory characteristics of mulberry wine

Abstract

Fruit wine made from a single fruit often lacks sufficient color, flavor complexity, and nutritional balance. In this study, we enhanced the sensory and functional qualities of mulberry wine through co-fermentation with Rosa rugosa petals. The rose fermentation wort was prepared by mixing rose petals and water at a 1 : 40 (w/w) ratio, and blended with mulberry pulp at a 1 : 1 (w/w) ratio prior to enzymatic treatment with pectinase. To comprehensively evaluate the effects of co-fermentation, a combination of analytical techniques was employed: the electronic nose (E-nose) and electronic tongue (E-tongue) were used to characterize overall aroma and taste profiles, while headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to identify and quantify volatile aroma compounds. Nutritional composition and in vitro antioxidant activity were determined via standard biochemical assays, including DPPH and hydroxyl radical scavenging evaluation. This study aimed to elucidate how co-fermentation affects the antioxidant capacity, sensory characteristics, and flavor complexity of rose–mulberry wine compared to monovarietal mulberry and rose wines. The results showed that rose–mulberry wine exhibited significantly higher DPPH radical scavenging ability, hydroxyl radical scavenging activity (HRSA), hue angle (CH), and softness index (SI) compared to mulberry wine (P < 0.05). The E-tongue and E-nose indicated that rose–mulberry wine shared a closer flavor profile with rose wine, distinctly separating it from the more acidic and bitter profile of mulberry wine. GC-MS analysis identified 98 volatile compounds across the three wine varieties. Notably, rose–mulberry wine retained key volatile characteristics of mulberry wine, while co-fermentation significantly enhanced the presence of esters, alcohols, ketones, furans, pyrans, phenols, and others. Among these, newly identified esters such as isoamyl acetate, ethyl 9-decenoate, and ethyl undecanoate contributed distinct fruity and floral notes. In summary, rose–mulberry wine successfully integrates the unique aromatic traits of R. rugosa petals and mulberry fruit, producing a beverage with enhanced sensory complexity, functional antioxidant capacity, and improved overall acceptability.