Varieties: CHESTER, TRIPLE CORONA & OUACHITA.
Season: Harvesting and processing (August to September)
PHYSICO-CHEMICAL | |
Brix (ºuncorr) | 31,0 - 33,0 |
Acidity | 5,5 - 7,0 |
pH | 4.0 Max |
ORGANOLEPTIC | |
Taste | Typical not cooked |
Flavour | Typical of fresh fruit |
Colour | Typical |
MICROBIOLOGICAL | |
Total Count | < 1 CFU/ml |
Yeast | < 1 CFU/ml |
Moulds | < 1 CFU/ml |