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free-run must

Term (also "Ablaufmost", "Blütenmost", free-run must, "Jungfernmost", "Knospenmost", "Seihmost", "Tränenmost") for grape must that has flowed freely or drained off without being pressed or pressurised as the first result of the must yield. The free-run must is rich in acid and sugar, but contains relatively few flavouring substances, extracts and, in the case of red wine grapes, little tannin. Of the total quantity, thev free-run must accounts for around 30 to 50% and is usually processed together with the press must (40 to 60%) obtained after the first pressing process. The free-run must alone is usually used to produce fresh, low-alcohol wines (also known as free-run wine ) and sparkling wines. See also under Saignée and a list of all processing steps under Winemaking.

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