It has been suggested that Süssreserve be merged into this article or section. (Discuss)

Grapes being pressed to create must

Must is the juice of freshly pressed grapes, that contains various quantities of pulp, skins, stems, and seeds, called pomace or grape solids, which typically comprise between 7–23 percent of the total weight of the must. These components, and the time they are allowed to be in contact with the juice, are critical to the final character of the wine. Musth is a periodic condition in bull elephants, characterized by a thick, tar-like secretion from the temporal ducts and, far more notably, by highly aggressive behaviour. ... Image File history File links Please see the file description page for further information. ... Süssreserve is a winemaking technique in where a winemaker keeps a portion of the unfermented juice to be added later as a sweeting agent. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (896 × 672 pixel, file size: 143 KB, MIME type: image/jpeg) Tino di mosto duva fragola appena girato con lapposito strumento (appoggiato al tino). ... Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (896 × 672 pixel, file size: 143 KB, MIME type: image/jpeg) Tino di mosto duva fragola appena girato con lapposito strumento (appoggiato al tino). ... Concord grapes being cooked down into grape juice for use in making jelly. ... It has been suggested that Veraison be merged into this article or section. ... Pulp can refer to: Soft shapeless substances in general. ... Pomace is a substance prepared by pressing or grinding various fruits, for example in the manufacture of olive oil (from olives), wine (from grapes), or cider (from apples). ...

When the winemaker judges the time to be right, the juice is drained off the pomace which is then pressed to extract the juice retained by the matrix. Yeast is added to the juice to begin the fermentation, while the pomace is often returned to the vineyard to be used as fertilizer. A portion of selected unfermented must may be kept as Süssreserve, in order to be added prior to bottling as a sweeting component. The term vintner is applied to wine merchants as well as winemakers. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi. ... A common vineyard. ... Spreading manure, an organic fertilizer Fertilizers (British English fertilisers) are compounds given to plants to promote growth; they are usually applied either via the soil, for uptake by plant roots, or by foliar feeding, for uptake through leaves. ... Süssreserve is a winemaking technique in where a winemaker keeps a portion of the unfermented juice to be added later as a sweeting agent. ...

Some winemakers create a second batch of wine from the used pomace by adding a quantity of water equivalent to the juice removed, letting the mixture sit for 24 hours, and draining off the liquid. This wine may be used as a drink for the employees of the winemaker or as a basis for grappa. Grappa is a fragrant grape-based pomace brandy of between 40% and 60% alcohol by volume (80 to 120 proof), of Italian origin. ...

Must was commonly used as a cooking ingredient in ancient Rome. It was boiled down in lead or bronze kettles into a milder concentrate called defrutum or a stronger concentrate called sapa. It was often used as a souring agent and preservative, especially in fruit dishes. Geochemist Jerome Nriagu published an article in the New England Journal of Medicine in 1983 hypothesizing that defrutum and sapa may have contained enough lead acetate to be of danger to those who consumed it regularly. Cooking is the act of preparing food for ingestion. ... Ancient Rome was a civilization that grew from a small agricultural community founded on the Italian Peninsula circa the 9th century BC to a massive empire straddling the Mediterranean Sea. ... For Pb as an abbreviation, see PB. General Name, Symbol, Number lead, Pb, 82 Chemical series poor metals Group, Period, Block 14, 6, p Appearance bluish gray Standard atomic weight 207. ... Assorted ancient Bronze castings found as part of a cache, probably intended for recycling. ... Defrutum is a reduction of must used by cooks and others in ancient Rome. ... Lead(II) acetate, (trihydrate: Pb(CH3COO)2·3H2O) is a white crystalline substance made by dissolving lead in acetic acid. ... The New England Journal of Medicine (NEJM) is a peer-reviewed medical journal published by the Massachusetts Medical Society with the highest impact factor for a general medical journal. ... 1983 (MCMLXXXIII) was a common year starting on Saturday of the Gregorian calendar. ...

This term is also used by meadmakers for the unfermented honey-water mixture that becomes mead. It is also used in a similar fashion as a generic term by others producing wine-like products from other fruit and sugar ingedients. The analogous term in beer brewing is wort. Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ... WORT 89. ...

References

• Ron Herbst and Sharon Tyler Herbst; Wine Lover's Companion; Barron's; ISBN 0-8120-1479-0 (paperback, 1995)
• Marian W. Baldy, Ph.D.; The University Wine Course - A Wine Appreciation Text & Self Tutorial, 2nd Edition; The Wine Appreciation Guild; ISBN 0-932664-69-5 (paperback, 1995)
• John Whittaker; Winemaking; Lone Pine Publishing; ISBN 1-55105-030-7 (paperback, 1994)
• Jerome O. Nriagu; Saturnine Gout Among Roman Aristocrats: Did Lead Poisoning Contribute to the Fall of the Empire?; New England Journal of Medicine 308(11):660-3, 1983 Mar 17.;
• Ilaria G. Giacosa; A Taste of Ancient Rome; University of Chicago Press; ISBN 0-226-29032-8 (paperback, 1994)

See also

• Julmust
• Pomace
• grape juice