1. Maturity and sugar accumulation
The picking time of mulberries is closely related to the maturity of mulberries, and maturity has a key impact on the quality of Mulberry Wine. When mulberries are ripe, the sugar accumulation in the fruit reaches a high level. If picked too early, the mulberries are insufficient in sugar, which will result in limited sugar that can be converted during the fermentation process, resulting in a lower alcohol content in Mulberry Wine. A lower alcohol content may not effectively inhibit the growth of microorganisms, affect the shelf life of the wine, and make the wine taste thin and lack mellow. On the contrary, mature mulberries picked at the right time can provide sufficient sugar for fermentation, ensure that the alcohol content reaches the ideal range, and make the flavor of the wine more intense and mellow.
2. Formation of flavor substances
Mulberries will produce and accumulate a variety of flavor substances during the maturation process. The content and type of these flavor substances will also vary depending on the picking time. Mulberries picked too early have not yet fully formed flavor substances, and the Mulberry Wine made may lack the unique fruity aroma and complexity of mulberries. Mulberries harvested at the best picking time contain rich fruity and floral flavors. During the fermentation process, these flavors will be incorporated into the wine, giving Mulberry Wine a unique aroma and taste. If picked too late, although the sugar content is sufficient, the fruit may be too mature, causing some flavors to change, or even produce peculiar smells, thus affecting the quality of Mulberry Wine.
3. Retention of nutrients
Mulberries contain a variety of nutrients that are beneficial to the human body, such as vitamins, minerals, and anthocyanins. The picking time plays an important role in the retention of these nutrients in Mulberry Wine. When mulberries are picked at the appropriate stage of maturity, the nutrients are the richest and can be better retained in the wine during the brewing process. If picked too early, the nutrients have not yet fully accumulated, and the nutritional value of the wine produced is low. If picked too late, some nutrients may be lost due to physiological changes in the fruit and external environmental factors, thus affecting the health value of Mulberry Wine.
4. Balance of tannin and acidity
The picking time of mulberries also affects the tannin and acidity in the fruit. When mulberries are not fully ripe, the acidity is high, the tannin content is relatively high and the texture is rough. The mulberry wine brewed at this time may taste sour and astringent, and the tannin is too astringent. As mulberries mature, the acidity and tannin will gradually reach a balance. Mulberries picked at the best picking time can make the brewed mulberry wine maintain a good coordination between acidity and tannin, with a softer and rounder taste, which improves the overall quality of mulberry wine.
