Technical specification
Tintorera R-4000
Technical specification / Red grape specifications
Product information
Technical specifications
Analysis
| Parameter | Value | Unit | Condition / method |
|---|---|---|---|
| °Brix | 64 - 66 | @ 20 °C | |
| Total Acidity | 1.8 - 3.3 | Tartaric acid W/W% | |
| pH (20 °C) | 2.8 - 3.5 | Potentiometry | |
| Color (520 nm) | 4000-4200 | By Welch Method | |
| Turbidity | < 300 | NTU | At 16 °Brix |
| SO₂ Total (mg/kg) | < 10 | By Monier Williams | |
| Pectin | Negative | % | at 16 °Brix |
Microbiology
| Parameter | Value | Unit |
|---|---|---|
| Yeast | < 10 | UFC/ grs |
| Mold | < 10 | UFC/ grs |
| TPC | < 10 | UFC/ grs |
| Coliforms | Negative | |
| TAB (Thermo Acidophilic Bacteria) | Negative |
Characteristics
- Healthy and selected grapes
- Viscous red liquid
- No additives, flavourings or colourings of any kind
- 100% Natural
- Fresh grape juices unfermented
- Water removed through evaporators
- Latest technology
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