“…In addition, many studies have been carried out on the nutritional value of various foods and beverages made from bilberry, such as spreads (Može Bornšek et al., ), tea (Šavikin et al., ; Yildirim et al., ), fresh juices (Slatnar, Jakopic, Stampar, Veberic, & Jamnik, ), commercial juices and nectars (Díaz‐García, Obón, Castellar, Collado, & Alacid, ; Müller, Schantz, & Richling, ), and, recently, wine (Behrends & Weber, ). Although various berry liqueurs or wines have previously been prepared and analyzed (Heinonen, Lehtonen, & Hopia, ; Senica et al., ; Sokół‐Łętowska et al., ), bilberry liqueur, which is a traditional and by far the most popular alcoholic aperitif in Slovenia, also used for medicinal purposes, has not yet been analyzed in detail. In addition, limited researches have focused on the effect of different processing procedures on the nutritional quality of various bilberry products under uniform conditions (Konić‐Ristić et al., ; Šavikin et al., ).…”