| ≥1 piece |
1.Sensory items
Color: brown or brown-red, becoming dark for a long time
Flavor：Typical flavor and aroma of the variety
Impurity: no imputity in sigh
Appearance: clear,no sediment, no suspender physical and chemical Characterical.
2.Physical and chemical items
Soluble solids(by abbe refractometer at 20℃) :70+/-1brix
Titrable acidity(as malic acid): 0.5-2.0 g/100g
PH value(at 10bx):3.5-5.5
Ethanol(at 12bx):max 5.0g/kg
Turbidity:max 3.0NTU
Transparency at 12bx T 625nm: min95%
Color: min 50%
Pectin: Negative
Starch: Negative
Amino-nitrogen:min42 mg/100g
Patulin at 10bx: max 30ppm
Cu: max 5.0 mg/kg
Pb: max0.3 mg/kg
As: max 0.2mg/kg
3.microbial items
Total bacterial count: max 100cfu/ml
Pathogen: ND
TAB: Negative
Mould: max.20cfu/ml
Yeast: Max. 20cfu/ml
Packing: In 275Kg aseptic bag, then into open head steel drum with one extra poly liner. 80 drums per 20’FCL.