Varieties: BLANQUILLA & ERCOLINI
Season: Harvesting and processing (September – July)
| PHYSICO-CHEMICAL | |
| Brix (º uncorr) | 69,0 - 71,0 |
| Acidity | 0,1 Max |
| pH | 3,5 - 4,5 |
| 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) | ≥ 10,0 |
| Acidity | 0,10 - 0,70 |
| pH | 3,6 - 4,2 |
| Bostwick | ≤ 14 (30 seg a 20ºC) |
| Size | 0,5 - 0,6 mm |
| Black Spots | < 5 / 10 g |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aerobic Microorganisms | < 10 CFU/g |
| Moulds | < 10 CFU/g |
| Yeast | < 10 CFU/g |
| Pathogens | Absence |
| Patulin | 10 µg/Kg |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 31,0 - 33,0 |
| Acidity | 0,5 - 1,5 |
| 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 |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 69,0 - 71,0 |
| Acidity | 1,1 - 1,3 |
| 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 |