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Grape must

Juice obtained by pressing grapes; also known colloquially as must. It is the untreated product immediately after pressing and can also be referred to as "cloudy grape juice". In terms of wine law, however, there is a difference to grape juice. The latter is only produced through further treatment of grape must by preserving it against further fermentation. It is also the starting material for the preparation of wine, sparkling wine, concentrated grape must, RCGM (rectified concentrated grape must). Grape must is also used for the production of various products such as churchkhela (dessert), hardaliye (drink), pekmes (grape syrup), petimezi (sweetener) and verjus (condiment). It is also permitted for sweetening in compliance with wine regulations.

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Prof. Dr. Walter Kutscher

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Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

26,343 Keywords · 46,933 Synonyms · 5,323 Translations · 31,677 Pronunciations · 199,071 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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