Distilled alcoholic beverages may contain pesticides, mycotoxins, and heavy metals originating from raw materials, environmental factors and technological processes. This review paper analyses the existing regulations related to these contaminants, their impact on health and the risk assessment associated with their consumption. Sources of contamination are discussed, including the influence of climatic conditions and emerging environmental risks on the occurrence of contaminants in raw materials, as well as the transfer of all contaminants during the distillation process. Furthermore, analytical detection methods and strategic measures to reduce consumer exposure are reviewed. The results of the review highlight the need for continued research, improvement of control methods and adaptation of regulatory standards in line with new scientific knowledge.

This book chapter describes the fermentation processes involved in the production of fruit vinegar, in which the sugar in the fruit is converted into acetic acid in a two-stage fermentation process (alcoholic fermentation and acetic acid fermentation) by the action of yeasts and bacteria (Saccharomyces cerevisiae and Acetobacter and Gluconobacter species). A systematic overview of the microorganisms used and the biochemical changes during the process is given and the importance of optimising fermentation is emphasised. In addition, the sensory properties of common types of fruit vinegar (apple cider vinegar, grape vinegar, berry vinegar, pineapple vinegar and various fruit vinegars) and their widespread use in food technology and catering are described.