| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 64,0 - 66,0 |
| Acidity | 2,6 - 3,6 |
| pH | 4,0 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 |
Dimur Fruits
Fruits from Spain
