Varieties: LEGACY, HERITAGE, CASTLE DOME.

Season: Harvesting and processing (October to April)

PHYSICO-CHEMICAL
Brix (ºuncorr)1,5 Min
Acidity0,02 - 0,1
pH5,5 - 6,5
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Total Count< 1 CFU/ml
Yeast< 1 CFU/ml
Moulds< 1 CFU/ml
SalmonellaAbsent in 25 gr.
Listeria MonocytogenesAbsent in 25 gr.
Total Coliforms< 1 CFU/ml
E. Coli< 1 CFU/ml