Must is a crucial term in winemaking, referring to the freshly pressed juice, skins, seeds, and other solids that are extracted from grapes during the early stages of the wine production process.
Must is the foundation upon which all subsequent steps of the winemaking process are built, and the quality of the must can significantly impact the final character and flavor profile of the wine.
The term “must” is derived from the Latin “vinum mustum,” which translates to “young wine.” Essentially, it is the freshly pressed juice that has not yet undergone any fermentation or clarification processes. The must typically contains a variety of components, including water, sugars, acids, tannins, and various other organic compounds.
Once the grapes have been harvested, they are typically crushed to release the juice, skins, seeds, and other solids. The resulting mixture, or must, is typically placed into a tank or other vessel to begin the winemaking process. At this point, the winemaker has a variety of options regarding how to proceed with the must.
One of the most critical decisions that must be made is whether or not to add sulfur dioxide to the must. Sulfur dioxide is a common additive that can help to protect the wine from oxidation and other forms of spoilage. However, some winemakers prefer to avoid using sulfur dioxide and instead rely on natural winemaking techniques to protect the wine.
Once the must has been stabilized, the winemaker may choose to allow it to ferment naturally, or they may opt to inoculate it with a specific strain of yeast. This decision can have a significant impact on the final flavor and aroma profile of the wine.
Another key consideration when working with must is the timing and duration of fermentation. Depending on the desired style of wine, the winemaker may choose to allow the fermentation to progress until all of the sugars have been converted into alcohol, or they may choose to halt the process earlier to retain some residual sugar in the finished wine.
As the fermentation process progresses, the must will begin to transform into wine. The sugars in the must are converted into alcohol, and the various other compounds in the juice will contribute to the wine’s overall flavor and aroma profile. During this time, the winemaker may choose to rack the wine, or remove it from the lees, in order to clarify it and improve its stability.
After the fermentation is complete, the wine may be aged in oak barrels or other vessels to allow it to develop additional complexity and depth of flavor. This aging process can last anywhere from several months to several years, depending on the desired style of wine.
Overall, the quality of the must is a critical factor in determining the final character and flavor profile of the wine. Winemakers must carefully monitor the must throughout the winemaking process to ensure that it is properly stabilized, inoculated, fermented, and aged in order to produce the best possible wine.
Wine is sunlight, held together by water.”- Galileo Galilei
