Subject

Item

Standard

Sensory

Evaluation

Color

Dark red to bluish violet. Flavor, taste of the appropriate variety, no off-odour.

State

Viscous liquid, a little precipitation is allowed after long placed

Impurity

No visible impurity

Physical &

Chemical Data

Brix (at 20 ℃)

65±1%

Total acidity (as citric acid)

7.0%-15.0%

Pb(mg/L)

< 0.5

PH(at 10 Bx, m/m)

2-5

Microorganism

Total Plate count (cfu/ml)

1000 maximum

Yeast & Mould (cfu/ml)

100 maximum

Coliform (CFU/mL)

n=5, c=2,

m=10, M=100

Salmonella

Not detected

Staphylococcus Aureus (CFU/mL)

n=5, c=1,

m=100,M=1000

Packaging

1) in plastic pail outside lined with aspetic bag inside, N.W, 25kgs/pail.

2) in stell drum lined with aspetic bag inside, N.W, 250kgs/druml.

Storage condition

&shelf life

Storage at normal temperature, 6 months

Storage temperature   -5℃ — 5℃ 24 months

Storage temperature ＜-18℃    36 months

Shipment

In RF container with temperature below -18℃