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TINTORERA
R-4000
Red Grape Juice Concentrate
ANALYSIS
ºBrix
64 - 66 @ 20 ºC
Total Acidity
1.8 - 3.3 Tartaric acid W/W%
pH (20 ºC)
2.8 - 3.5 Potentiometry
Color (520 nm)
4000-4200 By Welch Method
Turbidity
< 300 NTU At 16 ºBrix
SO2 Total (mg/kg)
< 10 By Monier Williams
Pectin
Negative % at 16 ºBrix
MICROBIOLOGY
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 without additives
Flavourings or colourings of any kind
100% Natural
Fresh grape juices unfermented
Water removed through evaporators
Latest technology
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