Sour cherry juice concentrate is produced from the plant species Prunus cerasus L.

Because intense heating during the pasteurization process leads to degradation of color and taste of cherry juice concentrate, the cherry juice concentrate is not usually pasteurized. Therefore, it has to be kept at refrigerated conditions at -18 °C, similar to pomegranate juice concentrate.

The first six digits of the HS code of the product are 200989.

The product has a Brix value of 65 °Bx. Therefore, it is 4.6 times more concentrated than normal sour cherry juice with a Brix of 14 °Bx.

 The increase in absorbance in 440nm wavelength by a juice sample is a measure of nonenzymatic browning. This factor is also measured at 400nm or 420nm wavelengths. Ascorbic acid, as well as pentose sugars, give rise to furfural which may polymerize or combine with amino acid compounds to cause nonenzymatic browning [1]. Therefore, a higher ratio of absorption at 530nm to absorption at 440nm is a desirable characteristic of cherry juice. The higher this ratio, the redder the sample appears to the eye. This ratio is higher in cherry juice concentrate compared to pomegranate juice concentrate.

Turbidity is a measure of the scattering of light rays by the sample. If the sample has a lot of tiny particles suspended in it the intensity of scattering would increase. Turbidity is measured by several methods, one of which is nephelometric turbidity unit measurement. As the sour cherry juice is not usually pasteurized, its number of total microbial counts is higher than that of the pasteurized and aseptic product.