Varieties: IMPRESO

Season: Harvesting and processing (November – January)

PHYSICO-CHEMICAL
Brix (ºuncorr)32,0 - 35,0
Acidity0,7 - 0,9
pH4,0 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Total Count< 1 CFU/ml
Yeast< 1 CFU/ml
Moulds< 1 CFU/ml
PHYSICO-CHEMICAL
Brix (ºuncorr)20,0 - 26,0
Acidity0,3 - 0,9
pH5,0 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Aseptic
Total Count< 1 CFU/ml
Yeast< 1 CFU/ml
Moulds< 1 CFU/ml