| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 18,0 - 24,0 |
| Acidity | 0,4 - 0,7 |
| pH | 3,5 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 |
Dimur Fruits
Fruits from Spain
