Wine from Fresh Must

After harvesting and picking the choicest grapes to make wine, the next step is making must. This is the pulp of red or black grapes. It contains the seeds and stems as well. When it is fermented along with the skins, it is used to make red wine. When it is separated from the skin, the end result is white wine. The juice contains water, glucose, tannin and acids, all of which are essential to the wine making process.

Fresh must  wines

The pulp or pomace in must should stay in the juice for a certain period of time, because it is crucial to the final flavour and body of the wine. It is then pressed in order to bring out the juice that it has absorbed. The liquid is then mixed with yeast in order to start the fertilisation process. The remaining pulp can be used as fertiliser for the vineyard, to make a second – albeit inferior – type of wine or to be turned into pomace brandies.