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| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 3,5 Min |
| Acidity | 0,8 Max |
| pH | 6,0 - 7,0 |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1000 CFU/ml |
| Yeast | < 500 CFU/ml |
| Moulds | < 100 CFU/ml |
| Salmonella | Absent in 25g |
| Listeria Monocitogenes | Absent in 25g |
| Total Coliforms | < 1 CFU/ml |
| E. Coli | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 3,5 Min |
| Acidity | 0,8 Max |
| pH | 6,0 - 7,0 |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1000 CFU/ml |
| Yeast | < 500 CFU/ml |
| Moulds | < 100 CFU/ml |
| Salmonella | Absent in 25g |
| Listeria Monocitogenes | Absent in 25g |
| Total Coliforms | < 1 CFU/ml |
| E. Coli | < 1 CFU/ml |
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