Black currant puree

Physicochemical characteristics:
BRIX: 12.5-15.0
Acidity,%: 2.9-3.5
Taste and color: typical of blackcurrant
Color and Appearance: hazy, red-violet, liquid
Preservation: asepsis (190 kg)

Storage conditions:
12 months from the date of manufacture of puree, at a temperature of -8⁰С
1 week from the date of manufacture of puree, at a temperature of 20⁰С