Designation (also main must) for the grape must obtained during the pressing process by applying pressure using mechanical or pneumatic pressing equipment with a proportion of 40 to 60%. It is usually blended together with the previously freely drained free-run must (30 to 50%) and processed into wine. Often only the must from the first pressing process is called must (also mother drop). The inferior result of further pressing processes is called Scheitermost (10%). See a list of all processing steps under winemaking.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena