## 4 Discussion  
The positive strong correlations found between the results of the physicochemical analyses and overall quality (Table 2) indicate the preference of the panelists for a liqueur with a higher density and, thus, a higher content of TSS. Positive strong (0.86) and moderate (0.64) correlations between density and TSS, respectively, and overall acceptability were also found in the liqueur made of wild passion fruit (_Passiflora cincinnati_ Mast.) [17]. However, it should be noted that the TSS content of the liqueurs preferred by the assessors in the cited study was more than twice as high (ca. 46\({}^{\circ}\) Bx) as the value of this parameter recorded in the berry liqueur sweetened with cane sugar in the present study (Table 1). In turn, the TSS of the stevia-sweetened liqueur (Table 1) was comparable to that of the liqueur produced from _Anacardium humile_ fruits, which ranged from 14.33 to 16.38 \({}^{\circ}\)Bx [18]. The pH values of the analyzed liqueurs (Table 1) were similar to those reported for the liqueurs made of _Anacardium humile_ fruits (from 3.53 to 3.71) [18] and _Passiflora cincinnati_ fruits (from 3.5 to 3.6) [17]. The analyses conducted in the cited works showed that both the pH and acidity of the liqueurs were clearly dependent not only on the types of fruits but also on their amount used in the liqueur production process. The lowest pH was measured in the liqueur with the highest content of _Anacardium humile_ fruits [18]. In turn, a slightly higher pH was determined in the liqueur made of grape stems (pH = 4.04, after 180 days of maturation) [19]. The berry liqueurs showed low total acidity (from 2.43 to 2.76 g/L). A similar value of this parameter was determined for the liqueurs produced from _A. humile_ and acai (_Euterge olerca_), i.e., from 0.04 to 0.12% in the first case, depending on the extraction time and the amount of fruit used [18], and 0.04 g/100 mL in the second case [20]. A significantly higher total acidity was reported for the liqueurs produced using wild passion fruits. It ranged from 10.3 to 14.4 g/100 mL and depended on the amount of pulp used [17]. In turn, the titratable acidity of the liqueurs produced using grape stems increased with maturation time, from 0.98 g/L in the original liqueur to 2.35 g tartaric acid/L after 180 days of maturation [19]. There was a strong negative correlation between the total acidity and the sensory scores of the overall quality of the liqueurs analyzed in this study. The quality scores of the products decreased with increasing acidity (Table 2). In turn, the acceptability of the wild passion fruit liqueur was weakly correlated with its pH [17]. In contrast to the berry liqueurs, the highest acceptability scores were achieved by the wild passion fruit liqueur, which had the highest acidity and the highest content of TSS [17]. In the case of the banana liqueur, higher acceptability scores were achieved in the variant with a medium level of sweetness [21]. Such differences may be due to the type of fruit used to produce the liqueur, which affects its sensory characteristics. \begin{table}
\begin{tabular}{c c} \hline \hline
**Analysis** & **Overall Quality** \\ \hline Total acidity & \(-\)0.90 \\ \hline Density & 0.98 \\ \hline TSS & 0.91 \\ \hline L* & 0.98 \\ \hline a* & 0.11 \\ \hline b* & 0.93 \\ \hline C & \(-\)0.27 \\ \hline h\({}^{\circ}\) & 0.31 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Pearson correlations between physicochemical parameters and overall sensory quality. The color of a beverage is the first thing noticed by a consumer; hence, it is crucial for purchasing decisions. The color of an alcoholic fruit drink is determined by the color of the raw material used for its production, which is strictly dependent on the type of pigment contained in the fruit, as well as the amount of pulp or syrup used [17]. It is also affected by storage temperature, pH, oxygen, and the presence of ascorbic acid, sugars and their degradation products [7].