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

The results indicate that the overall model is highly significant ( p < 0.0001), demonstrating that the constructed model possesses high statistical significance.

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An increasing trend was observed after the 9th day.

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pH exhibited a decreasing trend throughout fermentation, with the high-inoculation group showing a more rapid pH decline.

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The alcohol content of the three groups of samples showed a significant trend in increase with the fermentation time as shown in Figure 1 C, and the alcohol content of the three groups of samples was the highest on the 15th day of fermentation, with the highest alcohol contents of 10.5%vol, 12.5%vol, and 13.5%vol, respectively.

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