| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 2,0 - 3,0 |
| Acidity | 0,15 - 0,35 |
| pH | 4,0 - 5,0 |
| 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 |
| Salmonella | Absent in 25 gr. |
| Listeria Monocytogenes | Absent in 25 gr. |
| Total Coliforms | < 1 CFU/ml |
| E. Coli | < 1 CFU/ml |