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Unfermented grape juice, including pips (seeds), skins and stalks. Must weight The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol. Mutage French term for fortifying a wine by adding alcohol to the must either before fermentation (i.e. vin de liqueur) or during (i.e. vin doux ...
A glass of grape juice. Grape juice is obtained from crushing and blending grapes into a liquid. In the wine industry, grape juice that contains 7–23 percent of pulp, skins, stems and seeds is often referred to as must. The sugars in grape juice allow it to be used as a sweetener, and fermented and made into wine, brandy, or vinegar.
Oenomel or Oenomeli, [1] derived from the Greek words oinos (wine) and meli (honey), is an ancient Greek beverage consisting of honey and unfermented grape juice. It is sometimes used as a folk remedy for gout and certain nervous disorders. Many drinks are prepared using honey. Mead is a fermented alcoholic beverage made of honey, water and yeast.
So it is clearly evident that pasteurization was not the only method used to prepare it unfermented. There were traditional methods to prepare unfermented wine (juice) for use at any time during the year, e.g. to reconstitute concentrated grape juice, or to boil raisins, or to add preservatives that prevent juice from fermenting and souring. [5]
In winemaking terms, it is the procedure that precedes pressing where the grapes are broken and the juice is allowed to macerate with the skin prior or during fermentation. Cryptogamic A fungas based grape disease also known as "gray rot".
In 1869, Dr. Thomas Bramwell Welch, a physician and dentist by profession, successfully pasteurized Concord grape juice to produce an "unfermented sacramental wine" for fellow parishioners at his ...
' young wine ') is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking.
A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called "something" wines (e.g., plum wine), since the word wine alone is often legally defined as a beverage made only from grapes.
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