en 
| Organoleptic properties | Physicochemical properties | Microbiological properties |
|---|---|---|
| Appearance: semi-fluid, homogenous liquid. Colour: strong, distinctive to blackcurrant. Taste: typical, characteristic, no foreign tastes. Odour: typical, characteristic for blackcurrant, weaker as a result of aroma separation, no foreign odours. | Conventional extract: 65,0 ±0,5ºBx. Total acidity as acid malic: 15,0 – 19,0%. | Total count of microorganisms: up to 1.000 cfu. Yeast/Moulds: up to 100 cfu. |
