Must - freshly squeezed unclarified juice ( must ) of fruits, mainly grapes (grape must). Also young, not yet fermented wine . Containing solid particles (seeds, peel, pulp), freshly squeezed juice is called pulp .
Must is an intermediate in wine production . Freshly squeezed juice is fermented, clarified (the solid part is separated from the juice) and sent for aging .
Grape must
Grape must is a must obtained by squeezing a press of fresh grapes .
The grape must contains in the solution a mixture of sugars ( glucose and fructose ), acids ( tartaric , malic , etc.), protein, mineral and mucous substances, as well as aromatic substances that give the juice and wine its inherent taste. Grape must is fermented by the action of yeast (in this case, sugar turns into alcohol ). The final product of its fermentation is wine .
In the Roman Catholic Eucharist, it can be used instead of church wine (subject to permission from a priest or an ordained person) if the use of wine is contraindicated, usually due to alcoholism, but under normal conditions it cannot be used instead of wine.
Balsamic vinegar is also prepared from grape must.
See also
- Excel scale