Varieties: FINO & VERNA.
Season: Harvesting and processing (October to July)
- Lemon Cells
- NFC Lemon Juice
- Lemon Puree
- Cloudy Lemon Concentrate 400 GPL
- Cloudy Lemon Concentrate 500 GPL
- Clear Lemon Concentrate 400 GPL
- Clear Lemon Concentrate 500 GPL
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 6,5 Min |
| Acidity | 3.6 - 6,0 |
| Cells (%) | 50,0 Min |
| pH | 3,0 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 |
| PHYSICO-CHEMICAL | |
| Brix (º uncorr) | 7,0 Min |
| Acidity | 4,5 - 6,0 |
| 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) | 6,5 Min |
| Acidity | 3,6 - 6,0 |
| Cells (%) | 50,0 Min |
| pH | 3,0 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 |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 45,0 - 55,0 |
| Acidity | 31,0 - 33,0 |
| GPL | 390 - 410 |
| 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) | 54,0 - 56,0 |
| Acidity | 40,5 - 41,4 |
| GPL | 490 - 510 |
| 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) | 39,0, - 41,0 |
| Acidity (%w/w) ACA | 34,5 - 38,5 |
| pH (pH units) | 3,0 Max |
| ORGANOLEPTIC | |
| Taste | Fluid clear liquid |
| 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) | 50,0 - 53,0 |
| Acidity (% as ACA) | 49,0 - 41,5 |
| GPL | 490 - 510 |
| Pulp (% v/v) | 2,0 Max |
| ORGANOLEPTIC | |
| Taste | Fluid clear liquid |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | ||
| Aseptic | Non Aseptic | |
| Total Count | Not detected | < 1000 CFU/ml |
| Yeast | Not detected | < 500 CFU/ml |
| Moulds | Not detected | < 100 CFU/ml |