Varieties: BING, LAMBERT, NAPOLEÓN, MONTMORENCY & VAN.

Season: Harvesting and processing (April to August)

PHYSICO-CHEMICAL
Brix (ºuncorr)64,0 - 66,0
Acidity5,50 - 6,50
pH4,0 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Aseptic
Total CountNot detected
YeastNot detected
MouldsNot detected
PHYSICO-CHEMICAL
Brix (ºuncorr)31,0 - 33,0
Acidity5,5 - 7,0
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