Description
Winemaking ingredient
Technical
Must is freshly crushed fruit juice that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and purple. The name comes from the Latin vinum mustum; lit. 'young wine'.
Science
Primary Reaction
Fermentation
Sensory Profile
Aroma ()
Wine Analogy
Similar to young fermenting wine with active yeast character
Coffee Analogy
Reminiscent of natural process coffee fruitiness
Perfume Analogy
Echoes floral honey notes found in orange blossom perfumes
Origin & History
Civilization
Ancient Greeks
Era
Classical antiquity
Region
Mediterranean
Spread Path
Trade routes across the Mediterranean
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced