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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.

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The world's largest Lexicon of wine terms.

26,266 Keywords · 46,869 Synonyms · 5,322 Translations · 31,599 Pronunciations · 193,697 Cross-references
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