Must (French: moût) is the mixture of freshly crushed grapes and their juice before or during alcoholic fermentation. Depending on the winemaking method, must may contain skins, seeds, pulp and sometimes stems. It is the raw material from which wine is made and is monitored for sugar, acidity, pH, nutrients and other characteristics.
In many white-wine methods, grapes are pressed soon after harvest and the juice is separated from most skins and solids before fermentation. In red-wine production, must usually ferments with the skins and often seeds to extract colour, tannin and flavour. Some wines are made using whole clusters, skin contact or other variations.
Example: a red Cabernet Sauvignon must may include crushed berries, skins and seeds during fermentation, while a white Sauvignon Blanc must is usually clarified juice separated from most solids before fermentation.
Grape juice usually refers to the liquid portion separated from the solids. Must can include the juice and grape solids. Wine is the fermented product after alcoholic fermentation has begun or been completed, depending on the context.
Chef’s note: must is a technical winemaking term for the grape mixture, not simply another word for finished wine.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
