Caramel (adjuvant): nm In winemaking, caramel is burnt sugar that is added to spirits to color them. All spirits come out colorless from the still. If they do not color in wooden barrels during their maturation, caramel must be added to them, a tasteless and practically odorless substance.
An Irish whiskey, for example, must contain at least 40% alcohol, can be cold filtered and can be added caramel coloring E150....
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