Name (also grape sweet must) for a grape must that has undergone further treatment. Further fermentation is stopped by adding sulphur (however, this is only permitted to a very limited extent or not at all for certain organic products). An existing alcohol content of up to 1% vol. is tolerated or permitted by wine law.
Where appropriate, certain substances such as sugar or pulp separated during processing (for flavouring purposes) are added back to the grape juice. A concentrated grape must made from it by dehydration may not be further processed into wine or added to a wine. See also under RCGM (rectified concentrated grape must) and must.