PHYSICO-CHEMICAL
Brix (ºuncorr)65,6 - 66,5
Acidity1,8 - 2,7
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
AsepticNon Aseptic
Total CountNot detected< 1000 CFU/ml
YeastNot detected< 500 CFU/ml
MouldsNot detected< 100 CFU/ml
PHYSICO-CHEMICAL
Brix (ºuncorr)44,0 - 46,0
Acidity2,5 - 3,5
pH3,5 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Aseptic
Total Count< 1 CFU/ml
Yeast< 1 CFU/ml
Moulds< 1 CFU/ml
PHYSICO-CHEMICAL
Brix (ºuncorr)45,0 - 47,5
Acidity3,0 - 4,0
pH4,0 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Aseptic
Total Count< 1 CFU/ml
Yeast< 1 CFU/ml
Moulds< 1 CFU/ml
PHYSICO-CHEMICAL
Brix (ºuncorr)64,8 - 66,8
Acidity1,8 - 2,8
pH3,8 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Aseptic
Total Count< 1 CFU/ml
Yeast< 1 CFU/ml
Moulds< 1 CFU/ml
PHYSICO-CHEMICAL
Brix (ºuncorr)64,0 - 66,0
Acidity2,6 - 3,6
pH4,0 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Aseptic
Total Count< 1 CFU/ml
Yeast< 1 CFU/ml
Moulds< 1 CFU/ml
PHYSICO-CHEMICAL
Brix (ºuncorr)58,0 - 62,0
Acidity1,5 - 3,5
pH3,8 Max
ORGANOLEPTIC
TasteTypical not cooked
FlavourTypical of fresh fruit
ColourTypical
MICROBIOLOGICAL
Aseptic
Total Count< 1 CFU/ml
Yeast< 1 CFU/ml
Moulds< 1 CFU/ml