| PHYSICO-CHEMICAL | |
| Brix (º uncorr) | 69,0 - 71,0 |
| Acidity | 1,1 - 1,6 |
| pH | 4.2 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | ||
| Aseptic | Not Aseptic | |
| Total Count | Not detected | < 1 CFU/ml |
| Yeast | Not detected | < 1 CFU/ml |
| Moulds | Not detected | < 1 CFU/ml |