I’m still auditing fruit juice specifications (in-between some process development work for Anglia Crown who produce meals for the NHS). It’s amazing some of the things you come across specific to a product sector.
Such as that there isn’t just a measure for acidity (pH), but for sweetness too - measured as the ratio of brix (total soluble solids) to acid (more info here if you’re interested). And I am intrigued by my new knowledge of the existence of CAM exhibited in certain plants / fruits… and even more by ‘The International Society of Crassulacean Acid Metabolism’ (!) They explain here how CAM enables plants to be drought-resistant. Very clever.