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The aim of the present study was to obtain two distilled alcoholic beverages from red raspberry and arbutus berry by solid-state fermentation and subsequent distillation of the fermented fruits. The mean concentrations of ethanol and volatile substances in the distillates from red raspberry (41.3 and 200.1g/hL aa) and arbutus berry (44.3 and 267.1g/hL aa) were higher than the corresponding minimum...
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