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22.642 Keywords • 48.631 Synonyms • 5.293 Translations • 7.913 Pronunciations • 149.335 Cross-references

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must

must (GB)
moût (F)
mosto (I)
mosto (ES)
mosto (PO)

Term for using various mechanical methods of grapes recovered grape (not with the generated by further processing grape juice to be confused). Actually, however, one has to distinguish between the self-draining run juice and by the following Press recovered Most Press differ. The must composition or its ingredients are for the quality of the later wine of great importance. By the contained sugar and other nutrients is must for yeasts and bacteria a very good breeding ground. Without appropriate measures such as pasteurization or filtration sets the very fast fermentation on. The must is strong with carbon dioxide Enriched and foams therefore with appropriate noise. The ingredients also determine the required steps of the must treatment, The unit of measurement to represent the relative density is considered as Mostgewicht denotes (colloquially the sugar content, although other substances are included).

About half fermentation with already certain alcohol content he is also marketed. Depending on the stage of fermentation, there are numerous names that are not regulated under wine law with few exceptions. Many are derived from the typical noise during fermentation or the high proportion of carbon dioxide (roar, tingle, rush, whiz). Examples are Bitzler, Brauser, brakeman (Franconia, at the start of fermentation), Red Feather. Federweißer, Lilacs (Luxembourg), Najer Woi, New, New Wine (although not yet a real wine), Prickler, Rauscher, Sauser, Storm (Austria) and Suser. In France, the half fermented Beaujolais Paradise. In Austria, the finished fermented, still unfiltered cloudy wine than dusty designated.

Pre-ripening varieties are mainly used for these musts or wines so that they can be marketed as soon as possible. In Austria, this may take place from 1 August to 31 December. As a rule, they have no potential for high quality and are intended for quick enjoyment. The musts usually contain about 4% vol alcohol content, Lactic acid bacteria and high levels of vitamin B1 and B2. The taste is sweetish-sparkling and sweet especially with the half-fermented products sparkling wine similar. The enjoyment of such drinks is digestive and the relatively high sugar content of the alcohol enters the bloodstream quite quickly.

A pressed from unripe grapes, sour tasting grape must is the Verjus, In the Switzerland, in upper Austria and in Southern Germany Most is also the colloquial term for a finished fermented fruit wine, Wine is a wine, the alcoholic fermentation is not yet finished and not yet separated from the yeast, as young wine, Colloquially, this will also for the "young wine" of the current vintage used in Austria is for it too Winery common.

Complete listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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