PHYSICO-CHEMICAL | |
Brix (ºuncorr) | 64,0 - 66,0 |
Acidity | 5,50 - 6,50 |
pH | 4,0 Max |
ORGANOLEPTIC | |
Taste | Typical not cooked |
Flavour | Typical of fresh fruit |
Colour | Typical |
MICROBIOLOGICAL | |
Aseptic | |
Total Count | Not detected |
Yeast | Not detected |
Moulds | Not detected |