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free-run must

The grape must (also "Ablaufmost", "Blütenmost", free-run must, "Jungfernmost", "Knospenmost", "Seihmost" and "Tränenmost") that has flowed freely or drained without pressure being applied (pressing) as the first result of the must yield. The free-run must is rich in acid and sugar, but contains relatively few aromatic substances (extractives) and tannins. It makes up about 30 to 50% of the total quantity and is usually processed together with the must obtained from the first pressing (40 to 60%). Fresh and light wines and sparkling wines are usually produced from the free-run must alone (free-run wine). See also must and winemaking.

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