What is grape must?

Grape must is the juice that is extracted from crushed grapes before fermentation begins. It contains the skins, seeds, and stems of the grapes, along with the juice. Must is typically used in winemaking to create red, rosé, and some white wines.

The quality and characteristics of the grape must have a significant impact on the final wine. Factors such as grape variety, ripeness, and how the grapes are processed can all influence the flavor, aroma, color, and tannin levels in the wine.

After the must is extracted from the grapes, it is often fermented with yeast to convert the sugars in the juice into alcohol. The length of fermentation and the temperature at which it takes place can also affect the final wine's characteristics.

Grape must can also be used in the production of vinegar, as the sugars in the juice can be further fermented by acetic acid bacteria to create vinegar.

Overall, grape must is an essential component in winemaking and plays a crucial role in determining the quality and style of the final product.