| Brix (refr at 20c) |
65 - 71 |
| Density |
1.32 - 1.38 |
| Acidity (% w/w) malic pH 8.1 |
1.0 - 1.8 |
| Single Strength at 11,5 brix
refr |
|
| Ash |
g/ltr 1.8 - 3.5 |
| PO4 (phosphate) g/lt |
0.13 - 0.3 |
| Pectin |
Negative |
| Starch |
Negative |
| Colour in EBC |
4 - 12 |
| Flavour |
Typical, fruity |
| Turbidity (visual) |
Clear |
| Microbiological |
|
| Total Count |
<1000/g |
| Yeast |
< 300/g |
| Mould |
< 100/g |
| Osmotolerant Yeast per g |
< 100/g |
| Recommended Storage Conditions/shelf
life |
|
| |
6 months at 70 brix at + 5° C |
| |
12 months at 70 brix at -18°
C |
| Crop Time |
August - November |
| Packing |
|
| |
Plastic jerry cans of about 25 kg
net |
| |
Metal drums of about 270 kg net |
