Ok here is something I have been working on for a while:
At the moment most of us rely heavily on delivery/ takeaway cocktails (and therefore the necessity of increasing shelf life) so we have all been using a larger amount of artificial acids.
Now the unquestionable problem it raises is that a blend of acids is just not as tasty as fresh juice. It may reproduce the “taste” (salt/sugar/acidity ect...) but it does not have any “aroma” (if we simplify; what you can smell).
Zetta and I have been working on a way to fix this, it may not work for everybody as you need some advanced machinery and a lot of effort BUT it is still interesting.
We call it recomposition as it sounds serious and I ear to get a Nobel price you need to be serious.
How to recompose/
The core idea is simply to isolate the aromatic compounds of fresh products trough vacuum distillation, use this as a base for a solution that reproduces the sugar/salt acidity (ect..) of the fresh product itself.
Here is how it works with lime:
Recomposed Lime Juice
Squeeze 600ml of lime juice
Distill it @42 celsius & 30mbars
Collect 500ml of lime juice distillate And add:
20g citric acid
8g malic acid
Here the distillate is responsable for the aromas, the rest is responsible for taste & texture. Nifty right?
Results are infinitely closer to fresh juice than a simple acid solution AND It is very stable (just tried a 4 months old solution and it is rather consistent with the recomposed lime I did today).
We have mechanically preserved the natural aroma of lime and you can therefore batch amnd sell your margarita with this infinity lime juice and it will taste right.
Now the very cool thing is at a large scale. We know that 40-60% of the global production of citrus ends up being wasted, in theory (and with a very very big rotavap) we could imagine all unsold produced citrus being recomposed, meaning we could all work in season with fresh and off season recomposed.