Abstract: In a method for producing a beverage for human consumption which is filled into a container and which contains at least one portion of at least one flavor carrier containing an organic material and/or a material of organic origins, the flavor carrier portion is dipped in a dip solution containing water, ascorbic acid, a first group, and, if provided, a second group, namely 74% to 98% of water, 0.5% to 5% of ascorbic acid, 0.5 to 2% of the first group, and 0% to 19% of the second group, for at least 15 seconds, then combined with a liquid containing water, ascorbic acid, and, if provided, the aforementioned second group, namely 70% to 98% of water, 2% to 5% of ascorbic acid, and 0% to 25% of the second group, in the container, and the storage life of the composition is influenced thermally or by use of high-pressure pasteurization.