The immediate product of grape processing at a winery is a mixture of juice, skins, seeds, and stems. This mixture, often referred to as must, is the foundation upon which winemaking builds. Its composition the balance of sugars, acids, tannins, and aromatic compounds is directly influenced by grape varietal, vineyard practices, and the specific decisions made during harvest and crushing.
This initial stage profoundly impacts the final wine’s quality and character. Factors such as the degree of ripeness, the gentleness of the crushing process, and the presence or absence of stems all contribute to the must’s chemical makeup. Historically, the crushing process relied on manual labor, often by foot treading. Modern techniques employ mechanical crushers and presses, allowing for greater control over the extraction process and minimizing potential oxidation. This precise control enables winemakers to fine-tune the characteristics of the must, tailoring it to specific wine styles and desired outcomes.
