The Difference Between Must and Wine in Winemaking

Winemaking is a revered art that has been perfected over centuries. Central to this process are two key stages: must and wine. Each has its unique characteristics and roles in the creation of exquisite wines. This article aims to elucidate the differences between these two stages, providing a comprehensive understanding of the winemaking process.

Must: The Starting Point

Must is the preliminary mixture of crushed grapes before fermentation. It plays a crucial role in the beginning of the winemaking process. The term 'must' originates from the Latin word 'mustum', meaning 'new wine' or 'unfermented grape juice'. It encompasses all components of the grape, including juice, skins, and seeds (and sometimes stems).

Definition

Must is the initial blend of grape components that undergoes fermentation. It is this mixture that yeast converts into alcohol and carbon dioxide, marking the start of the winemaking journey.

Composition

The composition of must is rich and varied. It includes sugars, acids, and various compounds from the grapes. These elements significantly contribute to the flavor and character of the final wine. The unique blend of these compounds lays the foundation for the wine's bouquet, texture, and overall profile.

Role in Winemaking

The primary role of must is to serve as the substrate for fermentation. Within the fermentation vessel, yeast converts the sugars in the must into alcohol and carbon dioxide. This process is controlled and critical for determining the final alcohol content and taste of the wine.

Wine: The Final Product

Wine, on the other hand, is the final product that results after the fermentation process. Once fermentation is complete, the wine must undergo additional processes such as aging, clarification, and sometimes blending, before it is ready for bottling.

Definition

Wine is the finished product that is obtained after fermentation has taken place. It is primarily composed of alcohol, water, and various flavor compounds, along with residual sugars, acids, and tannins that contribute to its taste and mouthfeel.

Composition

The composition of wine is more refined compared to must. It is characterized by a concentration of alcohol, water, and a variety of flavor compounds derived from the interaction of the grape skins, seeds, and juice during fermentation. The residual sugars, acids, and tannins in the wine play a significant role in its taste and mouthfeel.

Role in Winemaking

Wine undergoes additional processes post-fermentation to further develop its characteristics. These processes include aging to enhance complexity and character, clarification to remove unwanted particles, and sometimes blending to achieve a consistent and desired style of wine.

Context of Red Wine Making

In the context of red wine making, must is one of the first steps in the winemaking process. It is the soup of pressed grapes, including the fresh juice, skins, seeds, and sometimes stems. This mixture is crucial for the extraction of color and tannins, which are essential components for red wines.

Description of Must in Red Wine Making

Must in red wine making is a thick, opaque mixture that can vary in color from deep purple to light shades of brown, depending on the grapes. The grapes are transferred to their fermentation vessel, where they are either destemmed or left on the stem. This initial mixture serves as the starting point for the fermentation process.

Visual Tour of Winemaking Process

To better understand the difference between must and wine, consider a visual tour of the winemaking process:

GRAPES: Fresh grapes, such as Pinot Noir, arrive at the winery in various ways, often harvested into bins. MUST 1 of 2: Grapes are transferred to their fermentation vessel. In this process, they may be destemmed or left on the stem. This combination of grapes and juice, known as the 'must', is where the winemaking process begins. MUST 2 of 2: As the juice ferments, the combination of grapes and juice is still referred to as must. A 'punch down' serves to mix the grape skins with the fermenting juice, enhancing the extraction of color and tannins. WINE: Once fermentation is complete, the fermentation vessel is drained, separating the finished wine from the grape skins and seeds, which are now called pomace. POMACE: The remaining grape skins, seeds, and stems are pressed to extract any final residual juice. This material is then repurposed, often through distillation or composting.

Each stage of this process is crucial in determining the final characteristics of the wine. Understanding the difference between must and wine is fundamental to appreciating the complexity and craftsmanship involved in winemaking.