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| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 65,6 - 66,5 |
| Acidity | 1,8 - 2,7 |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | | |
| Aseptic | Non Aseptic |
| Total Count | Not detected | < 1000 CFU/ml |
| Yeast | Not detected | < 500 CFU/ml |
| Moulds | Not detected | < 100 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 64,8 - 66,8 |
| Acidity | 1,8 - 2,8 |
| pH | 3,8 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 44,0 - 46,0 |
| Acidity | 2,5 - 3,5 |
| pH | 3,5 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
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