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PHYSICO-CHEMICAL | |
Brix (ºuncorr) | 65,6 - 66,5 |
Acidity | 1,8 - 2,7 |
ORGANOLEPTIC | |
Taste | Typical not cooked |
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 |
PHYSICO-CHEMICAL | |
Brix (ºuncorr) | 44,0 - 46,0 |
Acidity | 2,5 - 3,5 |
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) | 45,0 - 47,5 |
Acidity | 3,0 - 4,0 |
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 |
PHYSICO-CHEMICAL | |
Brix (ºuncorr) | 64,8 - 66,8 |
Acidity | 1,8 - 2,8 |
pH | 3,8 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) | 64,0 - 66,0 |
Acidity | 2,6 - 3,6 |
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 |
PHYSICO-CHEMICAL | |
Brix (ºuncorr) | 58,0 - 62,0 |
Acidity | 1,5 - 3,5 |
pH | 3,8 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 |
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