Must (from the Latin vinum mustum, "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and 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 and purple.
The length of time the pomace stays in the juice is critical for the final character of the wine. When the winemaker judges the time to be right, the juice is drained off the pomace, which is then pressed to extract the juice retained by the matrix. Yeast is added to the juice to begin the fermentation, while the pomace is often returned to the vineyard or orchard for use as fertilizer. A portion of selected unfermented must may be kept as Süssreserve, to be added as a sweetening component before bottling. Some winemakers create a second batch of wine from the used pomace by adding a quantity of water equivalent to the juice removed, letting the mixture sit for 24 hours, and draining off the liquid. This wine may be used as a drink for the employees of the winemaker or as a basis for some pomace brandies. Grappa, however, must by law be produced only from the pomace solids, with no water added.
BalsamicoEdit
Bottle of traditional balsamico from Modena, Italy, containing grape must
The must is also an essential ingredient for the production of Traditional Balsamic Vinegar, the special aged vinegar from the Emilia-Romagna region of Italy, protected under the European Protected Designated Origin system.[citation needed] Selected bacterial colonies or the lenta in superficie (slow surface) or lenta a truciolo (slow wood shavings) methods are used for acetification, and then there is a maturation phase. Both the acetification and the maturation take place in precious sessile oak (Quercus petraea), chestnut, oak, mulberry, and juniper barrels. After a minimum maturation period of 60 days, a group of expert technicians will test the resulting product analytically as well as organoleptically (via taste, aroma, the palette and other senses).[1]
MeadEdit
This term is also used by meadmakers for the unfermented honey-water mixture that becomes mead. The analogous term in beer brewing is wort.[citation needed]
In cookeryEdit
In ancient Greece, must condensed by boiling was called siraion (σίραιον) and was used as a sweetener in the kitchen in various recipes (and as a syrup over teganitai (pancakes)). From the Greeks, the Romans in ancient Rome also used the condensed must in cooking, as a sweetener. Must was boiled in lead or bronze kettles into a milder concentrate called defrutum or a stronger concentrate called sapa. It was often used as a souring agent and preservative, especially in fruit dishes.
Currently, reduced must is used in Greek, other Balkan countries, French and Middle Eastern cookery as a syrup known as petimezi, pekmez or dibis. In Greece, petimezi is a basic ingredient for a must-custard known as moustalevria, and a sweet-meal known as soutzoukos, churchkhela. The Moustokoúloura or "must cookies" are also popular Greek cookies, which are based on a sweet dough made by kneading flour, olive oil, spice, and must. They are made in various shapes and sizes, and they are dark brown in color because of the must and the spice in them. In the wine making areas of South Africa must is used to make a sweet bun known as Mosbolletjies.
The term petimezi is a Hellenized word of the Armenian/Trebizond term petmez. Petmez was a type of syrup that was made with berries of the White Mulberry tree; petmez was used in Byzantium (Trebizond was part of the Byzantine Empire), where White Mulberries grew in abundance, for their berries and for the silk worms that feed exclusively on Mulberry leaves.
Roman lead poisoning hypothesisEdit
Geochemist Jerome Nriagu published an article in the New England Journal of Medicine in 1983 hypothesizing that defrutum and sapa may have contained enough lead acetate to be toxic to those who consumed them regularly.[2]
In Christian liturgyEdit
In Roman CatholicEucharistic liturgy, must may be substituted for sacramental wine, on condition that the ordinary has granted permission for the benefit of a priest or lay person who should not, usually because of alcoholism, ingest wine; but in normal circumstances it may not be used in place of wine.[3]
Official Roman Catholic documents define must (mustum in Latin) precisely as "grape juice that is either fresh or preserved by methods that suspend its fermentation without altering its nature (for example, freezing)",[3] and it excludes pasteurized grape juice.[4]
This teaching goes back at least to Pope Julius I (337–352), who is quoted in Thomas Aquinas's Summa Theologica as having declared that in case of necessity, but only then, juice pressed from a grape could be used. Aquinas himself declared that it is forbidden to offer fresh must in the chalice, because this is unbecoming owing to the impurity of the must; but he added that in case of necessity it may be done.[5]
Aquinas himself declared:
Must has already the species of wine, for its sweetness ["Aut dulcis musti Vulcano decoquit humorem"; Virgil, Georg. i, 295] indicates fermentation, which is "the result of its natural heat" (Meteor. iv); consequently this sacrament can be made from must. ... It is forbidden to offer must in the chalice, as soon as it has been squeezed from the grape, since this is unbecoming owing to the impurity of the must. But in case of necessity it may be done: for it is said by the same Pope Julius, in the passage quoted in the argument: "If necessary, let the grape be pressed into the chalice."[6]
Liturgical normsEdit
The latest document from the Congregation for the Doctrine of the Faith on the matter, issued on 24 July 2003, gave the following norms, which simplify those previously in force:[3]
The Ordinary is competent to give permission for an individual priest or layperson to use mustum for the celebration of the Eucharist. Permission can be granted habitually, for as long as the situation that occasioned the granting of permission continues (e.g., the priest is an alcoholic).
When the principal celebrant at a concelebration has permission to use mustum, a chalice of normal wine is to be prepared for the concelebrants.
Given the centrality of the celebration of the Eucharist in the life of a priest, one must proceed with great caution before admitting to Holy Orders those candidates unable to ingest alcohol without serious harm.
Attention should be paid to medical advances in the area of alcoholism and encouragement given to the production of unaltered mustum.
See alsoEdit
Amazake – similar early product in rice wine making
^"The Use of Mustum and Low-Gluten Hosts at Mass". United States Conference of Catholic Bishops. November 2003. Retrieved 5 August 2008.
^Summa Theologica, III, q. 74, art. 5, reply to objection 3.
^Summa Theologica, III, q. 74, art. 5, reply to objection 3
Further readingEdit
Baldy, Marian W. The University Wine Course: A Wine Appreciation Text & Self Tutorial, 2nd Edition. San Francisco: The Wine Appreciation Guild, 1995. ISBN0-932664-69-5.
Gozzini Giacosa, Ilaria. A Taste of Ancient Rome. Chicago: University of Chicago Press, 1994. ISBN0-226-29032-8.
Nriagu, Jerome O. "Saturnine Gout Among Roman Aristocrats: Did Lead Poisoning Contribute to the Fall of the Empire?" New England Journal of Medicine 11, no. 308 (17 March 1983): 660–3. doi:10.1056/NEJM198303173081123.
Whittaker, John. Winemaking Made Easy. Edmonton: Lone Pine Publishing, 1993. ISBN1-55105-030-7.
External linksEdit
Further information from the USCCB's Committee on Divine Worship
must, other, uses, disambiguation, from, latin, vinum, mustum, young, wine, freshly, crushed, fruit, juice, usually, grape, juice, that, contains, skins, seeds, stems, fruit, solid, portion, must, called, pomace, typically, makes, total, weight, must, making, . For other uses see Must disambiguation Must from the Latin vinum mustum young wine is freshly crushed fruit juice usually grape juice that contains the skins seeds and stems of the fruit The solid portion of the must is called pomace and 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 and purple Grapes being pressed to create must Contents 1 Winemaking 1 1 Balsamico 1 2 Mead 2 In cookery 2 1 Roman lead poisoning hypothesis 3 In Christian liturgy 3 1 Liturgical norms 4 See also 5 References 6 Further reading 7 External linksWinemaking EditThe length of time the pomace stays in the juice is critical for the final character of the wine When the winemaker judges the time to be right the juice is drained off the pomace which is then pressed to extract the juice retained by the matrix Yeast is added to the juice to begin the fermentation while the pomace is often returned to the vineyard or orchard for use as fertilizer A portion of selected unfermented must may be kept as Sussreserve to be added as a sweetening component before bottling Some winemakers create a second batch of wine from the used pomace by adding a quantity of water equivalent to the juice removed letting the mixture sit for 24 hours and draining off the liquid This wine may be used as a drink for the employees of the winemaker or as a basis for some pomace brandies Grappa however must by law be produced only from the pomace solids with no water added Balsamico Edit nbsp Bottle of traditional balsamico from Modena Italy containing grape mustThe must is also an essential ingredient for the production of Traditional Balsamic Vinegar the special aged vinegar from the Emilia Romagna region of Italy protected under the European Protected Designated Origin system citation needed Selected bacterial colonies or the lenta in superficie slow surface or lenta a truciolo slow wood shavings methods are used for acetification and then there is a maturation phase Both the acetification and the maturation take place in precious sessile oak Quercus petraea chestnut oak mulberry and juniper barrels After a minimum maturation period of 60 days a group of expert technicians will test the resulting product analytically as well as organoleptically via taste aroma the palette and other senses 1 Mead Edit This term is also used by meadmakers for the unfermented honey water mixture that becomes mead The analogous term in beer brewing is wort citation needed In cookery EditThis section needs additional citations for verification Please help improve this article by adding citations to reliable sources in this section Unsourced material may be challenged and removed Find sources Must news newspapers books scholar JSTOR August 2021 Learn how and when to remove this template message In ancient Greece must condensed by boiling was called siraion siraion and was used as a sweetener in the kitchen in various recipes and as a syrup over teganitai pancakes From the Greeks the Romans in ancient Rome also used the condensed must in cooking as a sweetener Must was boiled in lead or bronze kettles into a milder concentrate called defrutum or a stronger concentrate called sapa It was often used as a souring agent and preservative especially in fruit dishes Currently reduced must is used in Greek other Balkan countries French and Middle Eastern cookery as a syrup known as petimezi pekmez or dibis In Greece petimezi is a basic ingredient for a must custard known as moustalevria and a sweet meal known as soutzoukos churchkhela The Moustokouloura or must cookies are also popular Greek cookies which are based on a sweet dough made by kneading flour olive oil spice and must They are made in various shapes and sizes and they are dark brown in color because of the must and the spice in them In the wine making areas of South Africa must is used to make a sweet bun known as Mosbolletjies The term petimezi is a Hellenized word of the Armenian Trebizond term petmez Petmez was a type of syrup that was made with berries of the White Mulberry tree petmez was used in Byzantium Trebizond was part of the Byzantine Empire where White Mulberries grew in abundance for their berries and for the silk worms that feed exclusively on Mulberry leaves Roman lead poisoning hypothesis Edit Geochemist Jerome Nriagu published an article in the New England Journal of Medicine in 1983 hypothesizing that defrutum and sapa may have contained enough lead acetate to be toxic to those who consumed them regularly 2 In Christian liturgy EditIn Roman Catholic Eucharistic liturgy must may be substituted for sacramental wine on condition that the ordinary has granted permission for the benefit of a priest or lay person who should not usually because of alcoholism ingest wine but in normal circumstances it may not be used in place of wine 3 Official Roman Catholic documents define must mustum in Latin precisely as grape juice that is either fresh or preserved by methods that suspend its fermentation without altering its nature for example freezing 3 and it excludes pasteurized grape juice 4 This teaching goes back at least to Pope Julius I 337 352 who is quoted in Thomas Aquinas s Summa Theologica as having declared that in case of necessity but only then juice pressed from a grape could be used Aquinas himself declared that it is forbidden to offer fresh must in the chalice because this is unbecoming owing to the impurity of the must but he added that in case of necessity it may be done 5 Aquinas himself declared Must has already the species of wine for its sweetness Aut dulcis musti Vulcano decoquit humorem Virgil Georg i 295 indicates fermentation which is the result of its natural heat Meteor iv consequently this sacrament can be made from must It is forbidden to offer must in the chalice as soon as it has been squeezed from the grape since this is unbecoming owing to the impurity of the must But in case of necessity it may be done for it is said by the same Pope Julius in the passage quoted in the argument If necessary let the grape be pressed into the chalice 6 Liturgical norms Edit The latest document from the Congregation for the Doctrine of the Faith on the matter issued on 24 July 2003 gave the following norms which simplify those previously in force 3 The Ordinary is competent to give permission for an individual priest or layperson to use mustum for the celebration of the Eucharist Permission can be granted habitually for as long as the situation that occasioned the granting of permission continues e g the priest is an alcoholic When the principal celebrant at a concelebration has permission to use mustum a chalice of normal wine is to be prepared for the concelebrants Given the centrality of the celebration of the Eucharist in the life of a priest one must proceed with great caution before admitting to Holy Orders those candidates unable to ingest alcohol without serious harm Attention should be paid to medical advances in the area of alcoholism and encouragement given to the production of unaltered mustum See also EditAmazake similar early product in rice wine making Apple cider Arrope Julmust Wort similar product in brewing beer List of juicesReferences Edit Balsamic Vinegar Italia Regina Retrieved 6 June 2017 Grout James Lead Poisoning and Rome University of Chicago Archived from the original on 19 October 2017 Retrieved 22 July 2011 a b c Gluten Allergies Alcohol Intolerance and the Bread and Wine used at Mass circular letter Prot 89 78 174 98 of 24 July 2003 Congregation for the Doctrine of the Faith to Presidents of Episcopal Conferences The Use of Mustum and Low Gluten Hosts at Mass United States Conference of Catholic Bishops November 2003 Retrieved 5 August 2008 Summa Theologica III q 74 art 5 reply to objection 3 Summa Theologica III q 74 art 5 reply to objection 3Further reading EditBaldy Marian W The University Wine Course A Wine Appreciation Text amp Self Tutorial 2nd Edition San Francisco The Wine Appreciation Guild 1995 ISBN 0 932664 69 5 Gozzini Giacosa Ilaria A Taste of Ancient Rome Chicago University of Chicago Press 1994 ISBN 0 226 29032 8 Herbst Ron and Sharon Tyler Herbst Wine Lover s Companion Hauppauge N Y Barron s 1995 ISBN 0 8120 1479 0 Nriagu Jerome O Saturnine Gout Among Roman Aristocrats Did Lead Poisoning Contribute to the Fall of the Empire New England Journal of Medicine 11 no 308 17 March 1983 660 3 doi 10 1056 NEJM198303173081123 Whittaker John Winemaking Made Easy Edmonton Lone Pine Publishing 1993 ISBN 1 55105 030 7 External links EditFurther information from the USCCB s Committee on Divine Worship Further information from the Liturgy Office of the Catholic Bishops Conference of England and Wales Retrieved from https en wikipedia org w index php title Must amp oldid 1135666538, wikipedia, wiki, book, books, library,
