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Scheme S1. Diagram describing the preparation of the liquors.

Figure S1. Typical HS-SPME GC traces of the main volatile compounds of the concentrated strawberry tree fruit spirit (top trace) and of the liquor (bottom trace) prepared with this spirit.

Figure S2. Anthocyanin profile of ‘Assaria' pomegranate juice stored for 12 months at −20 °C. (a) LC trace at 520 nm; (b) LC-MS single ion traces at m/z 627, DpdG, delphinidin–diglucoside; 611, CydG, cyanidin–diglucoside; 465, DpG, delphinidin–glucoside; 595, PldG pelargonidin–diglucoside; 449, CyG, cyanidin–glucoside; 433, PgG, pelargonidin–glucoside; 419, CyP, cyanidin–pentoside.

Figure S3. Typical anthocyanin profile of macerates

Figure S4. Absorption spectra of punicalagin and ellagic acid

Table S1. Colour parameters (L*, a*, b*) and polyphenol contents of pomegranate juices, macerates and liquors. The results are reported as mean ± standard deviation.a

Table S2. Retention times and characteristic ions of anthocyanin compounds identified in Assaria pomegranate juices

Table S3. Retention and fragmentation parameters of other polyphenols

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