Abstract: In order to verify the effectiveness of optimal brewing technology in improving the flavor of mulberry wine, this experiment investigated the effects of changing fermentation method, fermentation temperature, pectinase type and separation time of peel residue on aroma composition, polyphenols, chroma and antioxidant activity of mulberry wine. The results were as follows: the best quality of mulberry wine was obtained when GC pectinase fermented fruit pulp at 16-20 ℃ and the separation time of skin residue was 3-5 days. The results of temperament analysis showed that more than 120 kinds of aroma substances were detected in the fermented mulberry wine at 16 ℃, and the proportion of alcohol and ester was close to 29∶38. The mulberry wine is rich in aroma components with rich and complex fruit aroma. The results of electronic nose experiments showed that the aroma and flavor of mulberry wine fermented at 16 ℃, 20 ℃ and 24 ℃ were significantly different. The aroma and flavor characteristics of fermented mulberry wine at 20 ℃ and 24 ℃ showed little difference.

Key words: mulberry wine, process optimization, pigment, aroma components