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Does anyone here have a full proof method of maintaining the color of fruit after macerating it with alcohol? JuniorJohnson's has some varieties with fruit and they all turn light color whereas Ole Smoky tends to keep the true color of their moonshine cherries. I have done extensive reading and see where some people use lemon juice and have had some luck and I have even ordered some acetic acid to experiment with. I was just wondering if there was a preservative one could use in order to keep the color of the fruit and still maintain the flavor.

loss /change of color is usually oxidation.so they mite use preservatives or even artificial flavors?
light will "bleach"not only the sun but so will fluorescent lights.as these are in the ultraviolet range.

Does anyone here have a full proof method of maintaining the color of fruit after macerating it with alcohol?

I don't know if its "fool proof", but adding some citric acid, to lower the PH, is a fool resistant way to reduce oxidative browning

I wouldn't add acetic acid myself - it is vinegar... Not a flavour i want in my shine