PHYSICO-CHEMICAL | |
Brix (ºuncorr) | 41,0 - 43,0 |
Acidity | 0,3 - 0,7 |
pH | 4,5 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 |