Red Berry Wines: Comprehensive Insights Into Composition, Technological Advances, Quality, and Safety Considerations

Red berry wines, produced from fruits such as strawberries, raspberries, blueberries, blackberries, currants, elderberries, and goji berries, have emerged as innovative alcoholic products that combine appealing sensory profiles with high levels of bioactive compounds. Beyond their novelty as alternatives to grape-based wines, these products are attracting increasing attention due to their compositional diversity and potential contributions to health-promoting diets. This review provides a comprehensive and critical synthesis of current knowledge on red berry wines, covering the chemical composition of major berry species, fermentation dynamics, and technological advances aimed at improving phenolic stability, color retention, and aroma complexity. Special emphasis is placed on vinification strategies such as cold maceration, enzyme-assisted extraction, non-Saccharomyces yeasts, immobilized-cell systems, and nonthermal processing methods, as well as on the integration of advanced analytical tools (e.g., FTIR, gas chromatography–ion mobility spectrometry [GC–IMS], proton-transfer-reaction time-of-flight MS [PTR-ToF-MS], and electronic noses) with multivariate modeling for real-time monitoring and quality assurance. In addition to technological progress, the review critically examines challenges related to microbiological stability, food safety, and regulatory frameworks, which are crucial for consumer protection and market positioning. Sustainability aspects, including efficient use of raw materials and valorization of by-products, are also addressed as central issues for the future of berry wine production. By integrating compositional, technological, safety, and sustainability dimensions, this review outlines opportunities, identifies research gaps, and provides a holistic perspective on the potential of red berry wines within the global food and beverage sector.