Must is the juice of freshly pressed grapes, prior to fermentation into wine.
Must weight
An indicator of the sugar content of the fermenting wine, and therefore an invaluable guide for the winemaker. There are a number of scales used to express must weight, including Baumé, Brix, Oechsle and KMW.
Must
The juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation, when it is then called wine.
Must: Unfermented grape juice produced by de-stemming, crushing or pressing.', '', 250)"; onMouseout="hideddrivetip()"Must ...
Must: The skins, seeds and juice of crushed berries; may also contain whole berries or whole clusters. Red wines are fermented as must; white wines are pressed and fermented as juice.
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Must
The name given to the fermenting liquid before it has been converted into wine. It is the mixture of fermenting grape juice, pips, skins, stalks and so on. It is distinct from marc, which is all of these once the grape juice has been removed.
Must: The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine.
Must: Crushed grapes about to go or going through fermentation. (fr. moût)
Musty: Stale, dusty or rank aromas. The result of a wine being made from moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork.
Must: Term for the juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation when it is called wine.
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Nouveau: French for a young wine meant for immediate drinking.
Must: A red-wine making term that refers to the soupy mass of squished skins, seeds, and pulp that are fermented together.
must : The mixture of grape skins, seeds and juice as it awaits or undergoes fermentation.
must, useful word for the pulpy mass at any stage between grape juice and wine.
must weight - measure of grape ripeness, or sugar concentration in grapes
noble rot - the benevolent form of botrytis ...
Must Pulpy mass at any stage between grape juice and wine.
Musty Bad smell, due to poor casks or a cork fault.
Must: The components of unfermented grape juice (e.g., seeds, skins, and stems) ...
Must: Crushed grapes about to go or going through fermentation.
Nebbiolo: A red grape popular in the Piedmont region of northwest Italy; the grape that yields both Barolo and Barbaresco.
Must - The mixture of unfermented grape juice and grape solids that is created at the initial crushing of harvested grapes.
Must - Unfermented grape juice, including pips, skins and stalks.
Must weight - The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol.
N ...
Must: Grape juice not yet fermented or in the process of being fermented into wine.
Must See Mosto.
Nn
Noble Wine produced from quality grape varieties and aged with great care. Quality wine aged for at least two years.
Must: Mixture of grape juice, stem fragments, grape skins, seeds and pulp prior to fermentation
Negociant: A shipper or wine dealer.
Nose: Term used by wine enthusiasts to describe the smell of a wine.
Must
The term used to describe the grape pulp and juice after crushing the grapes during the harvest, before the wine is fermented.
Must: the term for the mixture of grape juice, skins, seeds, and pulp in a red wine fermentation or just the juice in a white fermentation.
Must
The crushed grapes and juice that will be fermented into wine.
Musty ...
Must
unfermented grape juice before it becomes wine
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Nebbiolo
strictly grown in Northern Italy. Makes a rough as road tar wine at youth but with lots of age becomes delicately wonderful ...
Must
The mixture of grape juice, stems, pips and skins -- and to a lesser degree, dead insects, bits of leaves and other crud -- that comes out of the grape crusher. Sometimes used more generally to refer to unfermented grape juice.
What must appear on the label
Wine Labels
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Must Treatment
White musts are often turbid and cloudy, and settling is desirable to allow separation of the suspended materials.
Must : it is the grape-juice produced by crushing.
Alcoholic fermentation : the juice becomes wine under the natural action of yeast which changes sugar in alcohol.
Must. the combination of grapes, juice and skins that ferments to create wine.
New World. Winemaking countries such as Australia, New Zealand, USA, South Africa, Chile, Argentina, Canada etc. outside of Western Europe.
Must
Is the name given to freshly-pressed grape juice that often also contains skins, seeds, and sometimes stems after the crushing and de-stemming process. Creating must is the first step in the winemaking process.
MUST: In winemaking it is the crushed fruit, sugar and juices before fermentation into wine.
NOSE: The 'nose' of a wine describes its smell or aroma.
I must admit I'm a bit disappointed at the temperature.
For a refresher: Built in basement. Floor approx 6 ft below grade.
You must recognize, however, that your wine can't come from a heartless mega-corporation that funds the machine. So target something that will reflect the belief systems of your fellow modern-day hippies. Don't panic, it's organic! ...
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Shrimp, Watercress, Bacon and Walnut Salad Recipe Paired with Coopers Creek Chardonnay, New Zealand → ...
In a must or wine there are both free and bound, hydrogen particles.
pH is a measurement of how many free positively charged hydrogens are around.
Wine must be stored on its side to keep the cork moist and tight against the bottle neck.
They must be stored in an authorised bonded warehouse.
If and when you want to take them out of bond, you pay the duty and VAT on the original price paid for the wine.
Grapes must be harvested carefully, for the proper amount of fungal growth must be present on each bunch. Often harvests are done in several sweeps, picking out the correct grapes on each pass.
Barolo must age for at least 3 years, of which at least 2 in chestnut or oak cask, starting from January 1st following the harvesting of grapes.
Glasses must be regularly washed after each use. Simple rinsing in clean warm water with some detergent if required is adequate.
Allow the glasses to drip dry after the washing.
Airlock must be used on carboys or CO2 will build up causing the carboy to explode.
edit Things You'll Need
Carboy
Airlocks
Siphon
Clamp ...
Out Comes the Must to Make the Vinho de Talha
How Wine Is Made - Wine Guide
Wine Fermentation
Getting the Juice Out - Wine Guide
White Wine Basics ...
Separating the must from the skins through gravity by draining the crushed grapes.
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Abstechen ...
The odor vapor must contact receptors which cover the organs of smell, a pair of olfactory membranes.
You must taste. It would be helpful to find other like minded people in your area to get together with. That way you could split the costs of some of the better wines and get to experience a wider range of wines than you could on your own.
Prepare the wine must in a gallon container according to your favorite recipe.
2 ...
Racking of the
must :
Stage in the wine-making process which consists of eliminating, just before fermentation, the deposit from the must of a wine made from "white" grapes.
Regional Grape Varieties : ...
acidifyThe technique of adding acid to the grapes, must or wine to improve the balance.
Acquit document which must accompany all shipments of wine on which tax has not yet been paid. AFAQ Association Francaise d'Assurance Qualité / French Association of Quality Assurance.
Balling and Brix are identical scales used to estimate sugar content of the must.
Barnyard
A smell in wine similar to that of a barnyard, this can be caused by unsanitary winemaking conditions or by a yeast cell called Brettanomyces ...
The Local wines must obligatorily come from type of vines recommended.
This term refers to keeping grape skins in contact with the must or fermenting wine. In general, the longer the vatting, the darker the red wine.
Vineyard ...
Importantly, there are no hard and fast rules that must be followed. Perhaps a wine that should be 'layed down' or cellared for maximum enjoyment maybe preferable. Enjoying a memory of a party and its guests long ago can be a treasure.
(The skins impart a red wine’s color and tannin.) After crushing and destemming, the must - juice, skins and seeds - is inoculated with a cultured yeast and fermentation ensues, ...
To answer this question, we must go back to the end of the nineteenth century. French vineyards (and indeed, many European vineyards) were devastated by plant diseases and other problems that decimated their crops.
The grape must falls into small ½ to 1-ton open top fermentors and the selected yeast is added. We feel the close skin to juice ratio in these small fermentors add to the wonderful extraction in our red wines.
On account of the constant fear of plots and intrigues, a person must be regarded as thoroughly trustworthy to hold this position.
Another must-have for palate cleansing between pairings, make sure to set out plenty of unsalted crackers or plain bread.
A "pour bucket." In case guests prefer not to swallow every sample of wine they taste, keep some receptacles handy.
During the winemaking process the wine must be taken from the grape solids - pips, skins, pulp and stalks.
This top layer is frequently mixed back into the fermenting juice (called must). After fermentation has stopped, about one to two weeks later, the new wine is drawn from the vat.
 See also: Wine, Grape, Region, White, Bottle
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