Oregon Spirit Distillers Posted January 2, 2011 Share Posted January 2, 2011 I am developing a berry based liqueur. The berry is similar to a raspberry. I intend to use ascorbic acid as a color preservative. I am uncertain how much to use without having a negative flavor impact. Any thoughts would be appreciated. Packaged in dark glass of course. Thank you, Brad Irwin Link to comment Share on other sites More sharing options...
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