| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 3,0 - 5,5 |
| Acidity | 0,03 - 0,1 |
| pH | 6,5 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | < 1000 CFU/ml |
| Yeast | < 500 CFU/ml |
| Moulds | < 100 CFU/ml |
Dimur Fruits
Fruits from Spain
