| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 57,0 - 60,0 |
| Acidity | 5,0 - 6,5 |
| pH | 3,8 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 |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | Min. 9,5 |
| Acidity | 0,8 - 1,8 |
| 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 |