BRIX (ref 20°C) | min. 8 max. 9 |
Acidity (% weight/weight, citric acid anhyd) | min. 4.5 max. 6.5 |
Formol index | min. 1.4 |
Pulp (% vol/vol) | min. 3 max 5 |
Ratio | - |
Anthocyans | - |
GPL | - |
Use | Juices, not alcoholic drinks, acidity correction |
Microbiological characteristics | |
Total bacteria count | less than 1000 UFC/g |
Yeasts | less than 300 UFC/g |
Moulds | less than 10 UFC/g |
Nutritional Informations (refeered to 100 ml of reconstituted juice at 11°Brix) | |
Energetic Value | 22 Kcal / 92 Kj |
Carbohydrate | - |
Sugars | 2,0 g |
Fibre | 0,4 g |
Fats | 0,1 g |
Proteins | 0,46 g |
Sodium | < 3mg |
Vitamin C | 30 mg * |
* about the 50% of the daily human needs |
BRIX (ref 20°C) | min. 32 max. 60 |
Acidity (% weight/weight, citric acid anhyd) | min. 18.5 max. 41 |
Formol index | min. 1.5 |
Pulp (% vol/vol) | - |
Ratio | - |
Anthocyans | - |
GPL | - |
Use | Juices, not alcoholic drinks, acidity correction |
Microbiological characteristics | |
Total bacteria count | less than 1000 UFC/g |
Yeasts | less than 300 UFC/g |
Moulds | less than 10 UFC/g |
Nutritional Informations (refeered to 100 ml of reconstituted juice at 11°Brix) | |
Energetic Value | 22 Kcal / 92 Kj |
Carbohydrate | - |
Sugars | 2,0 g |
Fibre | - |
Fats | 0,1 g |
Proteins | 0,46 g |
Sodium | < 3mg |
Vitamin C | 30 mg * |
* about the 50% of the daily human needs |
BRIX (ref 20°C) | min. 16 max. 60 |
Acidity (% weight/weight, citric acid anhyd) | min. 10 max. 41 |
Formol index | min. 1.5 |
Pulp (% vol/vol) | min. max. up to 6 |
Ratio | - |
Anthocyans | - |
GPL | - |
Use | Juices, not alcoholic drinks, acidity correction |
Microbiological characteristics | |
Total bacteria count | less than 1000 UFC/g |
Yeasts | less than 300 UFC/g |
Moulds | less than 10 UFC/g |
Nutritional Informations (refeered to 100 ml of reconstituted juice at 11°Brix) | |
Energetic Value | 22 Kcal / 92 Kj |
Carbohydrate | - |
Sugars | 2,0 g |
Fibre | 0,4 g |
Fats | 0,1 g |
Proteins | 0,46 g |
Sodium | < 3mg |
Vitamin C | 30 mg * |
* about the 50% of the daily human needs |