Winosaur: Replaced content with "'''Grape must''' is the freshly crushed juice of grapes prior to or during fermentation. See Must."

2025-12-15T13:59:59Z

Replaced content with "'''Grape must''' is the freshly crushed juice of grapes prior to or during fermentation. See Must."

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	'''Grape must''' is the freshly crushed juice of grapes ~~that contains the skins, seeds, and, depending on processing, portions of the stems, and represents the raw material from which [[wine]] is produced.<ref>Robinson (ed.), ''The Oxford Companion~~ to Wine'', Oxford University Press, 2015.</ref> It forms the starting point of [[fermentation]] and plays a decisive role in determining the chemical, sensory, and microbiological trajectory of the finished wine.		'''Grape must''' is the freshly crushed juice of grapes prior to or during fermentation.
			See [[Must]].
	~~== Definition and scope ==~~
	~~In oenological terms, grape must refers specifically to the liquid and solid components obtained immediately after [[crushing]]~~ or ~~[[pressing]] grapes, prior to the completion of [[alcoholic~~ fermentation]].<ref>OIV, “Definition of grape must”.</ref> The composition of must varies according to [[grape variety]], ripeness, [[vineyard]] conditions, and winemaking decisions such as [[destemming]], crushing intensity, and pressing regime.

	~~Must is distinct from [[juice]] intended for non-alcoholic consumption, as it is typically handled with the expectation of microbial activity and transformation into wine.~~

	~~== Composition ==~~
	Grape must is a complex aqueous system composed primarily of water, [[sugars]], [[organic acids]], [[nitrogenous compounds]], [[minerals]], [[phenolics]], and [[aroma precursors]].<ref>Jackson, ''Wine Science: Principles and Applications'', Academic Press, 2020.</ref>

	The dominant sugars are [[glucose]] and [[fructose]], whose concentration largely determines potential alcohol. Organic acids, notably [[tartaric acid]] and [[malic acid]], define must acidity and influence microbial stability and sensory balance.<ref>Ribéreau-Gayon et al., ''Handbook of Enology, Vol. 1'', Wiley, 2006.</ref>

	Nitrogenous compounds, including [[amino acids]] and [[ammonium ions]], are critical for [[yeast]] metabolism and fermentation kinetics, while [[phenolic compounds]] extracted from [[skins]] and [[seeds]] contribute to [[colour]], [[structure]], and [[bitterness]], particularly in [[red wine]] production.<ref>Boulton et al., ''Principles and Practices of Winemaking'', Springer, 1999.</ref>

	~~== Role in fermentation ==~~
	~~During alcoholic fermentation, yeasts convert fermentable sugars in the must into [[ethanol]] and [[carbon dioxide]], while simultaneously generating numerous secondary metabolites that shape wine~~ [[aroma]] and [[flavour]].<ref>Zoecklein et al., ''Wine Analysis and Production'', Springer, 1999.</ref> The initial composition of the must strongly influences fermentation rate, completeness, and risk of [[microbial deviation]].

	Must ~~[[temperature~~]]~~, [[turbidity]], oxygen exposure, and [[nutrient balance]] are therefore actively managed during early [[winemaking]] to promote controlled fermentation and avoid defects~~.~~<ref>UC Davis Viticulture & Enology, “Must composition”.</ref>~~

	~~== Winemaking practices ==~~
	Winemakers may adjust grape must through a range of permitted practices, depending on regional regulations and vintage conditions. These can include [[clarification]], [[temperature control]], [[oxygen management]], and, where legally allowed, correction of sugar or acidity levels.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref>

	In some styles, such as [[orange wine]], extended skin contact allows prolonged interaction between must and solid grape components, significantly altering phenolic extraction and texture.<ref>Jackson, ''Wine Science: Principles and Applications'', Academic Press, 2020.</ref>

	~~== Analytical importance ==~~
	Systematic analysis of grape must is fundamental to modern winemaking. Measurements of sugar concentration, [[pH]], [[titratable acidity]], nitrogen content, and phenolic potential guide harvest decisions and [[cellar]] interventions.<ref>Amerine & Ough, ''Methods for Analysis of Musts and Wines'', Wiley, 1980.</ref> Such analyses provide an objective framework for predicting wine style, stability, and [[ageing potential]].

	~~== See also ==~~
	* [[Fermentation]]
	* [[Wine chemistry]]
	* [[Yeast]]
	* [[Pomace]]
	* [[Pressing]]

	~~== References ==~~
	~~{{reflist}}~~

	~~[[Category:Oenology]]~~
	~~[[Category:Viticulture]]~~

Winosaur: Created page with "'''Grape must''' is the freshly crushed juice of grapes that contains the skins, seeds, and, depending on processing, portions of the stems, and represents the raw material from which wine is produced.Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015. It forms the starting point of fermentation and plays a decisive role in determining the chemical, sensory, and microbiological trajectory of the finished wine. == Definitio..."

2025-12-15T10:44:50Z

Created page with "'''Grape must''' is the freshly crushed juice of grapes that contains the skins, seeds, and, depending on processing, portions of the stems, and represents the raw material from which wine is produced.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> It forms the starting point of fermentation and plays a decisive role in determining the chemical, sensory, and microbiological trajectory of the finished wine. == Definitio..."

New page

'''Grape must''' is the freshly crushed juice of grapes that contains the skins, seeds, and, depending on processing, portions of the stems, and represents the raw material from which [[wine]] is produced.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> It forms the starting point of [[fermentation]] and plays a decisive role in determining the chemical, sensory, and microbiological trajectory of the finished wine.

== Definition and scope ==
In oenological terms, grape must refers specifically to the liquid and solid components obtained immediately after [[crushing]] or [[pressing]] grapes, prior to the completion of [[alcoholic fermentation]].<ref>OIV, “Definition of grape must”.</ref> The composition of must varies according to [[grape variety]], ripeness, [[vineyard]] conditions, and winemaking decisions such as [[destemming]], crushing intensity, and pressing regime.

Must is distinct from [[juice]] intended for non-alcoholic consumption, as it is typically handled with the expectation of microbial activity and transformation into wine.

== Composition ==
Grape must is a complex aqueous system composed primarily of water, [[sugars]], [[organic acids]], [[nitrogenous compounds]], [[minerals]], [[phenolics]], and [[aroma precursors]].<ref>Jackson, ''Wine Science: Principles and Applications'', Academic Press, 2020.</ref>

The dominant sugars are [[glucose]] and [[fructose]], whose concentration largely determines potential alcohol. Organic acids, notably [[tartaric acid]] and [[malic acid]], define must acidity and influence microbial stability and sensory balance.<ref>Ribéreau-Gayon et al., ''Handbook of Enology, Vol. 1'', Wiley, 2006.</ref>

Nitrogenous compounds, including [[amino acids]] and [[ammonium ions]], are critical for [[yeast]] metabolism and fermentation kinetics, while [[phenolic compounds]] extracted from [[skins]] and [[seeds]] contribute to [[colour]], [[structure]], and [[bitterness]], particularly in [[red wine]] production.<ref>Boulton et al., ''Principles and Practices of Winemaking'', Springer, 1999.</ref>

== Role in fermentation ==
During alcoholic fermentation, yeasts convert fermentable sugars in the must into [[ethanol]] and [[carbon dioxide]], while simultaneously generating numerous secondary metabolites that shape wine [[aroma]] and [[flavour]].<ref>Zoecklein et al., ''Wine Analysis and Production'', Springer, 1999.</ref> The initial composition of the must strongly influences fermentation rate, completeness, and risk of [[microbial deviation]].

Must [[temperature]], [[turbidity]], oxygen exposure, and [[nutrient balance]] are therefore actively managed during early [[winemaking]] to promote controlled fermentation and avoid defects.<ref>UC Davis Viticulture & Enology, “Must composition”.</ref>

== Winemaking practices ==
Winemakers may adjust grape must through a range of permitted practices, depending on regional regulations and vintage conditions. These can include [[clarification]], [[temperature control]], [[oxygen management]], and, where legally allowed, correction of sugar or acidity levels.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref>

In some styles, such as [[orange wine]], extended skin contact allows prolonged interaction between must and solid grape components, significantly altering phenolic extraction and texture.<ref>Jackson, ''Wine Science: Principles and Applications'', Academic Press, 2020.</ref>

== Analytical importance ==
Systematic analysis of grape must is fundamental to modern winemaking. Measurements of sugar concentration, [[pH]], [[titratable acidity]], nitrogen content, and phenolic potential guide harvest decisions and [[cellar]] interventions.<ref>Amerine & Ough, ''Methods for Analysis of Musts and Wines'', Wiley, 1980.</ref> Such analyses provide an objective framework for predicting wine style, stability, and [[ageing potential]].

== See also ==
* [[Fermentation]]
* [[Wine chemistry]]
* [[Yeast]]
* [[Pomace]]
* [[Pressing]]

== References ==
{{reflist}}

[[Category:Oenology]]
[[Category:Viticulture]]

Grape must - Revision history

Winosaur: Replaced content with "'''Grape must''' is the freshly crushed juice of grapes prior to or during fermentation. See Must."