Grape 'must' is the freshly pressed grape juice that’s transformed into wine through fermentation, representing the pure essence of grapes before any additives.
The differentiation of red, white, and rosé wines fundamentally relies on skin contact duration during fermentation, highlighting must’s critical role in winemaking.
Post-fermentation, the byproduct known as Süßreserve offers both a sweetening agent and beneficial fertilizer, demonstrating must's versatility beyond just wine production.
Pomace, which consists of the solid remnants from the grape must, plays a crucial role in winemaking, yet must be managed to avoid undesirable bitterness.
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