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The fermentation process was efficient, with all red berry wines achieving a notable ethanol conversion yield (46.33 to 66.31%), without the need for nutrient supplementation or fruit juice solid separation, which showed no significant effect on the quality of the final product. Small-scale copper Charentais alembic distillation of the fermented red fruit juices resulted in fruit spirits equivalent to 1%, 7%, and 2% of the initial volume for red raspberries, blueberries, and strawberries, respectively. Except for the blueberry spirit, which had a lower volatile compound concentration (79.4 g\/hL, absolute alcohol), all the produced red fruit spirits complied with legislation, including ethanol (37.9\u201340.2% v\/v) and methanol (22.8\u2013877.9 g\/hL, absolute alcohol) concentrations and exhibited favorable aromatic profiles. The findings highlight that fermentation and distillation are straightforward, consistent, and reproducible methods, enabling the production of high-quality red fruit spirits from economically viable red fruit sources. This presents a significant opportunity in the spirits market, offering versatile applications as low-alcohol options, base spirits, or, with re-distillation, high-alcohol spirits.<\/jats:p>","DOI":"10.3390\/foods13081187","type":"journal-article","created":{"date-parts":[[2024,4,15]],"date-time":"2024-04-15T03:56:13Z","timestamp":1713153373000},"page":"1187","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0653-8648","authenticated-orcid":false,"given":"M\u00e1rio","family":"Bezerra","sequence":"first","affiliation":[{"name":"Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5924-1050","authenticated-orcid":false,"given":"Fernanda","family":"Cosme","sequence":"additional","affiliation":[{"name":"Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"Biology and Environment Department, School of Life Sciences and Environment, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5540-318X","authenticated-orcid":false,"given":"Fernando M.","family":"Nunes","sequence":"additional","affiliation":[{"name":"Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"Chemistry Department, School of Life Sciences and Environment, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,4,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2491","DOI":"10.1080\/10408398.2017.1329198","article-title":"Antioxidant and anticancer properties of berries","volume":"58","author":"Baby","year":"2018","journal-title":"Crit. 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