“Must” refers to the freshly crushed grape juice that contains the skins, seeds, and stems of the fruit, and it is the essential starting point for winemaking. Once grapes are harvested and crushed, the must is the mixture that remains, and it serves as the foundation for both red and white wines. It is rich in sugars, acids, and other compounds that will contribute to the wine’s flavor, aroma, and structure.
In red winemaking, the must is left to ferment with the skins and seeds, as these components provide tannins, color, and additional flavor. The skin of the grape is particularly important in determining the final color and body of red wine. For white wines, however, the must is often pressed to remove the skins and seeds early in the process, as winemakers aim to create a lighter, fresher style of wine.
Fermentation begins when yeast is added to the must or when natural yeasts already present on the grape skins start converting the sugars into alcohol. The sugar content in the must will determine the potential alcohol level of the wine, which is why measuring sugar levels (often using Brix) is a critical step for winemakers.
In addition to its role in traditional winemaking, must can also be used to produce other types of alcoholic beverages such as grape juice-based spirits or grape must concentrate. This versatile mixture is truly the building block of wine, capturing the essence of the vineyard and the fruit before it undergoes transformation into the final product.
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