{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T15:31:31Z","timestamp":1768836691057,"version":"3.49.0"},"reference-count":137,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2020,12,7]],"date-time":"2020-12-07T00:00:00Z","timestamp":1607299200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Processes"],"abstract":"<jats:p>Spirits are alcoholic beverages commonly consumed in European countries. Their raw materials are diverse and include fruits, cereals, honey, sugar cane, or grape pomace. The main aim of this work is to present and discuss the source, quality control, and legal limits of methanol in spirits produced using fruit and honey spirits. The impact of the raw material, alcoholic fermentation, and the distillation process and aging process on the characteristics and quality of the final distilled beverage are discussed. In addition, a critical view of the legal aspects related to the volatile composition of these distillates, the origin and presence of methanol, and the techniques used for quantification are also described. The methanol levels found in the different types of spirits are those expected based on the specific raw materials of each and, almost in all studies, respect the legal limits.<\/jats:p>","DOI":"10.3390\/pr8121609","type":"journal-article","created":{"date-parts":[[2020,12,10]],"date-time":"2020-12-10T20:18:22Z","timestamp":1607631502000},"page":"1609","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":47,"title":["Methanol in Grape Derived, Fruit and Honey Spirits: A Critical Review on Source, Quality Control, and Legal Limits"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3857-3544","authenticated-orcid":false,"given":"Goreti","family":"Botelho","sequence":"first","affiliation":[{"name":"Escola Superior Agr\u00e1ria de Coimbra, Instituto Polit\u00e9cnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal"},{"name":"Centro de Recursos Naturais, Ambiente e Sociedade (CERNAS), Polo de Coimbra, Escola Superior Agr\u00e1ria de Coimbra, Bencanta, 3045-601 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0267-3252","authenticated-orcid":false,"given":"Of\u00e9lia","family":"Anjos","sequence":"additional","affiliation":[{"name":"Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de Castelo Branco, Quinta da Senhora de M\u00e9rcules, 6001-909 Castelo Branco, Portugal"},{"name":"Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"},{"name":"Spectroscopy and Chromatography Laboratory, Centro de Biotecnologia de Plantas da Beira Interior, Quinta da Senhora de M\u00e9rcules, 6001-909 Castelo Branco, Portugal"}]},{"given":"Let\u00edcia M.","family":"Estevinho","sequence":"additional","affiliation":[{"name":"Agricultural College of Bragan\u00e7a, Polytechnic Institute of Bragan\u00e7a, Bragan\u00e7a, 5301-855 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2151-2008","authenticated-orcid":false,"given":"Ilda","family":"Caldeira","sequence":"additional","affiliation":[{"name":"Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, INIAV-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal"},{"name":"MED\u2014Mediterranean Institute of Agriculture, Environment and Development, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,12,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"563","DOI":"10.1191\/096032701718620864","article-title":"Defining a tolerable concentration of methanol in alcoholic drinks","volume":"20","author":"Paine","year":"2001","journal-title":"Hum. 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