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