eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2026-07-30 14 7 162 177 10.12691/jfnr-14-7-2 JFNR20261472 article Junhe Wang 1 Yuanyuan You 1 Rongjun Xu 1 Lanying Li 1 Xian Li 1 Jiao Jiang 1 2 Yi Qin 2 2 Yanlin Liu 2 2 Yuyang Song yuyangsong@nwsuaf.edu.cn 2 2 College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China Cornus fruit (Cornus officinalis) is a medicinal and edible fruit rich in bioactive compounds, including polysaccharides (PS) and ursolic acid (UA). However, the effects of these individual functional components on the quality and bioactivity of fruit wines remain poorly understood. This study aimed to investigate the distinct and matrix-dependent effects of C. officinalis-derived PS and UA on the physicochemical properties, chemical composition, aroma characteristics, and biological activities of grape wine and C. officinalis fermented wine. PS and UA were extracted from dried C. officinalis fruits and quantified using UV¨CVis spectrophotometry. Their antioxidant and ¦Á-glucosidase inhibitory activities were evaluated in vitro. Subsequently, PS- and UA-fortified wines were prepared, and their physicochemical properties, phenolic profiles, volatile compounds, and bioactivities were analyzed using chemical assays, HPLC, GC¨CMS, and statistical analysis. The extraction yields of UA and PS were 4.17% and 2.88%, respectively. UA exhibited stronger bioactivity at low concentrations, whereas PS showed concentration-dependent antioxidant effects, particularly for hydroxyl radical scavenging. In wine matrices, UA promoted the retention of floral aroma compounds, increasing linalool and geraniol contents by 18.7% and 15.2%, respectively. PS markedly altered volatile profiles by enhancing higher alcohols and acetate esters. Moreover, PS increased ABTS scavenging activity, hydroxyl radical scavenging activity, and ¦Á-glucosidase inhibition by 16.4%, 19.1%, and 14.7%, respectively. UA and PS regulate fruit wine quality through different pathways. UA is more suitable for low-dose functional enhancement while preserving aroma characteristics, whereas PS contributes to bioactivity improvement and aroma modification. These findings provide a basis for the targeted application of C. officinalis functional components in fruit wine development. https://pubs.sciepub.com/jfnr/14/7/2/jfnr-14-7-2.pdf Cornus officinalis functional fruit wine polysaccharides ursolic acid aroma characteristics phenolic compounds antioxidant activity