| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 39,0 - 41,0 |
| Acidity | 0,1 - 0,3 |
| pH | 4.0 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 |
Dimur Fruits
Fruits from Spain
