What is grape must?
In this article we will try to explain in the simplest way possible what grape must is , how it is used and why you should always have it in your diets.
This product is non-alcoholic and appears as a dark and cloudy liquid. Its color can change according to the grape variety from which it is obtained or according to the production process to which it is subjected. The color of the grapes, the quality and the degree of ripeness will tend to define the characteristics and properties of this special must, which is also one of the first stages of processing during the harvest.
When we talk about grape must, we mean the liquid obtained from the first pressing of the berries(grape. In the broadest sense of the term, it can also be understood as the product of the squeezing of different fruit and vegetable products. We are thinking of apple must , but also of wort for beer production.
How our grape must is produced.
Our product is non-alcoholic and rich in simple sugars that are easily assimilated by our body. Only organic and biodynamic grapes from our land are used . A mixture of red grape varieties typical of Lambrusco , therefore Salamino, Ancellotta and Marani characterizes it particularly. Our recipe, called in Modenese dialect " Carpada ", first requires separating the stalk and then slightly heating the freshly pressed berries together with the must to 50 - 60 ° C to extract all the properties present in the peel. The product is then pressed and separated from the solid part, left to rest for a few days in the fridge and finally bottledintegral with the pulp without ever filtering it . In order to maintain the organoleptic properties and the heritage of organic substances typical of grapes, great attention is paid to the pasteurization process .
Other wine products made from grape must
In the same wine sector, there are other products, which compete for the term "must". They are all products that come from grape must.
Below is an example scheme
- Grapes (white or red)
In various regions of Italy, the cooking of the must gives rise to a very renowned product of ancient origins. It is obtained through the evaporation of water for cooking in order to obtain a partially caramelized substance and it is obtained strictly at atmospheric pressure . Traditionally it is produced with direct fire . It can be consumed as a pleasant accompaniment to aged cheeses . Adequately diluted with water, this must can also be an excellent thirst-quenching drink . Known as Vincotto, Sapa or Saba, it is used as an ingredient in cooking when preparing traditional recipes. In particular it is used in the production of sweets, such as cakes, biscuits and fillings.The aqueous percentage is very low while its sweetening power is very high .
Would you like to know more?
- Read the article "Mosto Cotto"
- Read the article "Saba, a thousand-year history for a unique product"
- Buy our Mosto Cotto or Saba
- All the articles on Mosto Cotto or Saba
It is a product made with large industrial plants that mainly receive the silent must and concentrate it at low pressure and low temperature . Its color is similar to that of the grape of origin, it preserves the original aromas of the grape must and does not take on the flavor of cooked as in the case of cooking. Widely used in wine to correct alcohol content when necessary. Also useful in other food preparations as a sweetener. The most used ingredient also in the preparation of Balsamic Vinegar of Modena PGI because it is cheaper than cooked must.
The must is partially subjected to a fermentation process . This process is stopped in such a way as to produce wines with a reduced alcohol content . These are usually quite sweet products and are especially appreciated by younger consumers.
With the addition of sulfur dioxide , another particular product is obtained, known as mute must. By using sulfur dioxide in high concentrations (at least 1000 - 1500 ppm) it is possible to stop the fermentation process that would otherwise lead to the production of wine. For this reason it is called 'mute', precisely because of the absence of that typical gurgling that can be heard during the fermentation process. The large amount of sulfur makes the mute must unsuitable for immediate food consumption (to use it in this sense, the amount of sulfur must be reduced) and its color is always yellow. More than anything else, it is an economical way to store grape must.
It is concentrated must treated with a particular system that separates the sugary part of the grapes . To simplify, we can say that it is a colorless and odorless concentrate of simple sugars . It is used in some wines to increase its degree and in the production of food products as a sweetener.
What is obtained from grape musts and related products?
All these products are the basis of the production of Wine, Liqueurs, Vinegars, Balsamic Vinegar of Modena IGP, Traditional Balsamic Vinegar of Modena DOP, Traditional Balsamic Vinegar of Reggio Emilia DOP, Grape pudding called Sugolo, etc.
We make some of these products, this is the list.
- Balsamic Vinegar of Modena PGI
- Traditional Balsamic Vinegar of Modena PDO
- Wine vinegars
- Creams with Balsamic Vinegar of Modena PGI
What is grape juice?
It is a non-alcoholic drink , a sub-category of grape must: it is obtained when the grape must is extracted from grapes without producing any alcoholic fermentation. In this case the grape juice is consumed as a drink tout court. Our product can be called both grape juice and grape must , we preferred the second name as it makes it clear that our product has different characteristics from grape juices commonly on the market. You need to taste it to understand it. Buy our Grape Must
Is grape must alcoholic?
Some grape musts may contain a small amount of alcohol , in any case less than 1.2 percent alcohol, so low that it remains a non-alcoholic product by definition .
When the alcoholic formation begins in the grape must, that is when the yeasts begin to transform the simple sugars present in alcohol, we can speak of wine.
Composition of grape must
The grape must essentially has the same composition as the grape it comes from. It is in fact the liquid part of the grape, contained in the berries.
In general it contains 70 - 80% of water , simple sugars such as mainly glucose and fructose in equal parts, mineral salts , phenolic substances (pigments, tannins, antioxidants) and many others.
Below is a summary table of the composition of our grape must.
Analysis carried out on our grape must (the data are indicative as they may vary from year to year)
Natural grape sugars
Main organic acids
- Malic Acid
- Citric acid
- Tartaric acid
Vitamins present among all those analyzed
- Vitamin B1 - 0.32 mg / Kg
- Vitamin B6 - 0.30 mg / Kg
Various organic substances including which includes antioxidants, tannins and pigments
- Total polyphenols - 0.17 g / 100 g (as catechin)
- Magnesium - 65 mg / Kg
- Sodium - 0.15 mg / Kg
- Potassium - 3.3 mg / Kg
- Calcium - 29.3 mg / Kg