Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits

Abstract

Red berries have gained popularity as functional and nutritious food due to their health benefits, leading to increased consumer demand and higher production, totaling over 11,000 ktons for strawberries, raspberries, and blueberries combined in 2021. Nutritionally, strawberries, raspberries, and blueberries present high levels of vitamin C (9.7–58.8 mg/100 g dry weight [dw]), folates (6–24 µg/100 g dw), and minerals (96–228 mg/100 g dw). Due to their perishable nature, producers have utilized alcoholic fermentation to extend their shelf life, not only increasing the lifespan of red berries but also attracting consumers through the production of novel beverages. Strawberry, blueberry, and raspberry wines possess low alcohol (5.5–11.1% v/v), high acidity (3.2–17.6 g/L), and interesting bioactive molecules such as phenolic compounds, carotenoids, polysaccharides, and melatonin. Distillation holds tremendous potential for reducing food waste by creating red berry spirits of exceptional quality. Although research on red berry spirits is still in the early stages, future studies should focus on their production and characterization. By incorporating these factors, the production chain would become more sustainable, profitable, and efficient by reducing food waste, capitalizing on consumer acceptance, and leveraging the natural health‐promoting characteristics of these products. Therefore, this review aims to provide a comprehensive overview of the characteristics of strawberry, blueberry, and red raspberry in berries, wines, and spirits, with a focus on their chemical composition and production methods.

Winemaking: Advanced Technology and Flavor Research

“…Another compelling option for reducing alcohol consumption is the consumption of fruit wines. Apart from providing a novel and diversified drinking experience with their unique and distinct flavors, these wines are also characterized by their moderate to low alcohol content [ 10 , 11 ]. Fruit wines are frequently favored by young and middle-aged consumers, particularly young women [ 12 , 13 ].…”

“…This aligns with the growing consumer demand for fruit wines, indicating significant development potential for the fruit wine industry [ 12 ]. Winemaking can enhance the value of fruits for consumption and address the issue of the imbalance in fruit production and marketing [ 11 , 14 ]. Many of the polyphenols and other bioactive compounds in the source materials are bound to insoluble plant compounds.…”

“…Therefore, utilizing ripe fruits or their juices for fruit wine production is considered an attractive method of utilizing surplus and over-ripened fruits [ 16 , 17 ]. The production of fruit wines or their distillates can enhance the sustainability of food production by reducing food waste along the supply chain [ 11 ].…”