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Must is freshly pressed fruit juice that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace; it typically makes up 7?23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown andor purple.