Varieties: BRUNO AND HAYWARD.
Season: Harvesting and processing (October-December)
| PHYSICO-CHEMICAL | |
| Brix (º uncorr) | 64,5 - 66,5 |
| Acidity | 7,5 - 8,5 |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | Not detected |
| Yeast | Not detected |
| Moulds | Not detected |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 16,0 - 25,0 |
| Acidity | 0,3 - 0,8 |
| pH | 3,5 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 |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 11,0 - 13,0 |
| Acidity | 0,7 - 1,25 |
| pH | 3,2 - 3,8 |
| Viscosity | Max 18,0 |
| Pulp % | 50 - 90 |
| Ascorbic Acid | 250 - 300 |
| Patulina | Max 50 |
| 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 |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 31,5 - 33,5 |
| Acidity | 0,7 - 1,7 |
| pH | 4,0 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 |