Blackcurrant juice concentrate

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.