author(s)
Alosious Nyehangane, Claire Atumanye, Demas Kutosi Lukoye, Emma Walimbwa, Namasopo Sylvia Masiga and Clet Wandui Masiga

abstract
This manuscript explores the potential of mulberry wine production in Uganda as a value-added component of the sericulture industry, with a focus on Morus nigra, known for its high phenolic content and associated health benefits and explains the controlled Vinification. Through an interdisciplinary approach that integrates literature review, field assessments, experimental Vinification trials, and economic analyses, the study evaluates the historical, biochemical, and socioeconomic dimensions of mulberry utilization. Findings highlight the superior bioactive compound profile of M. nigra, particularly anthocyanins and flavonoids, which confer antioxidant, anti-inflammatory, antidiabetic, and cardio protective properties. Comparative analysis of traditional and modern Vinification techniques reveals significant effects on phenolic retention, sensory characteristics, and wine quality. Economic assessments underscore mulberry wine’s potential for rural employment generation, market diversification, and integration within Uganda’s sericulture value chain. Practical recommendations are provided for optimizing bioactive retention, scaling production sustainably, and positioning mulberry wine in functional beverage markets. The study concludes with a vision for developing Uganda’s mulberry wine sector into a nutraceutical and export-oriented industry that supports public health and rural development.