slayermk_I Posted April 17, 2012 Share Posted April 17, 2012 Hi, me and my partner are new in this business of liquors and liqeuers and have been experimenting with natural botanicals and grains infused in a base product (no preservants added). We actually have 5 formulas using GNS, bourbon and corn whiskey bases. At first all of the formulas worked fine but as time passed by scent and flavor faded away a couple of months later. Is it because we are using natural ingredients? A lack of preservants? What kind of chemical reaction are we having? They are stored in transparent bottles in a dark place. How can these be stabilized so it can be sold to the public? Thanks for your feedback! Link to comment Share on other sites More sharing options...
FrEwing Posted April 23, 2012 Share Posted April 23, 2012 It's the formula. Fruit/Botanicals concentration and quantity is essential to flavor extraction and aroma. The Rule is: try and then try again and then try again. I've been at it for over 30 years and it always comes back to that same rule. Best of luck. Link to comment Share on other sites More sharing options...
pressure9pa Posted April 28, 2012 Share Posted April 28, 2012 What proof(s) are these items? Link to comment Share on other sites More sharing options...
slayermk_I Posted May 3, 2012 Author Share Posted May 3, 2012 Nothing new FreWing huh? Tell me something we don´t know. We are using 80º proof corn whiskey by the way. The thing is that when new you opened the bottle and the whole room smelled like someone broke a perfume bottle in there and tasted like what they used to serve in the Olimpus. But a couple of months later it only seems like a normal corn whiskey with few extra taste and aroma. Is this normal in this type of product or are we actually having something wrong going on? Link to comment Share on other sites More sharing options...
coop Posted May 3, 2012 Share Posted May 3, 2012 You need to tell us what your mixture of grains for your corn whiskey, and the process you are useing to make it?? Coop Link to comment Share on other sites More sharing options...
will Posted May 4, 2012 Share Posted May 4, 2012 E300 - Ascorbic acid is the most commonly used color retention agent. Link to comment Share on other sites More sharing options...
Jedd Haas Posted May 4, 2012 Share Posted May 4, 2012 According to Wikipedia, "Ascorbic acid is a naturally occurring organic compound with antioxidant properties." Does that mean that no label disclosure is required? I'm sure it's GRAS, but the Beverage Alcohol Manual is silent on ascorbic acid. FDA says: Ascorbic acid - PRES, GRAS, GMP - 182.3013; DS, GRAS, GMP - 182.5013; NUTR, GRAS, GMP - 182.8013; MISC, GRAS/FS, Part 137, Cereal Flours; 150.141, 150.161, Art Sw Jellies & Preserves; 155.200 - Canned Mushrooms & Artichokes source: http://www.fda.gov/Food/FoodIngredientsPackaging/FoodAdditives/FoodAdditiveListings/ucm091048.htm Link to comment Share on other sites More sharing options...
slayermk_I Posted May 8, 2012 Author Share Posted May 8, 2012 E300? Hmmm that could do it... I also read that some industries use E224 to stabilize things (wines and some liqueurs) any thoughts on that? Thanks for your comments! Link to comment Share on other sites More sharing options...
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