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Alcoholic maceration is a process used to cold extract aromatic substances and / or coloring solids (usually: fresh or dried plants) by putting them in alcohol for a certain period.
If the maceration is too short, the aromas pass only incompletely or are too weakly dissolved so that we do not distinguish the taste of the plant or fruit that we wanted to pass. Conversely, if the maceration is too long, the plant or fruit can decompose and bring unwelcome tastes. code
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