A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for rhubarb wine blend at 18.9 Brix. The product is blended, pasteurized and can be stored at ambient temperature. Acidity : 2.4; 2.2 - 2.6 % w/w (as citric acid) (AOAC Method 942.15) Recommended Yeast: Lalvin K1V-1116 or Red Star Premier Classique
PRODUCT ANALYTICAL SPECIFICATION
Product: Rhubarb Wine Homebrew Base 1+4 51130.03
(1 gallon makes 5.00 gallons juice at 18.6o
B)
Product Code: 51130.03
Product Description: A blend of juice concentrates, HFCS, citric acid and natural flavor designed to make
a fermentable base for rhubarb wine blend at 18.9o
B. The product is blended,
pasteurized, filled into gallon containers and stored at ambient temperature.
Concentrate
Brix : 73.1o
B min. (as sucrose, corrected for acidity)(AOAC Method 983.17)
Acidity : 2.4; 2.2 – 2.6 % w/w (as citric acid)(AOAC Method 942.15)
Ingredient List : High Fructose Corn Syrup; Apple, Pear, Rhubarb & Grape Juice Concentrates;
Water; Citric Acid; Natural Flavors.
Microbiological
Analysis:
APC : Less than 200 viable organisms per g (AOAC Method 990.12)
Yeasts &Molds: Less than 50 viable organisms per g (AOAC Method 997.02)
E. Coli & Coliforms: Negative (AOAC Method 991.14)
Single Strength
Brix: 18.6o
B Min. (AOAC Method 983.17)
Acidity: 0.61; 0.56 – 0.66 % w/w (as citric acid)(AOAC Method 942.15)
Color description : Pale red; to match standard (Observational Analysis)
Flavor description: Strong rhubarb wine character; to match standard (Organoleptic Analysis)