Varieties: IMPRESO
Season: Harvesting and processing (November – January)
PHYSICO-CHEMICAL | |
Brix (ºuncorr) | 32,0 - 35,0 |
Acidity | 0,7 - 0,9 |
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 |
PHYSICO-CHEMICAL | |
Brix (ºuncorr) | 20,0 - 26,0 |
Acidity | 0,3 - 0,9 |
pH | 5,0 Max |
ORGANOLEPTIC | |
Taste | Typical not cooked |
Flavour | Typical of fresh fruit |
Colour | Typical |
MICROBIOLOGICAL | |
Aseptic | |
Total Count | < 1 CFU/ml |
Yeast | < 1 CFU/ml |
Moulds | < 1 CFU/ml |