{"id":619,"date":"2021-04-15T18:06:00","date_gmt":"2021-04-15T16:06:00","guid":{"rendered":"https:\/\/avinturat.com\/?p=212"},"modified":"2026-09-06T16:19:56","modified_gmt":"2026-09-06T14:19:56","slug":"que-es-el-most-del-raim-coneix-el-significat","status":"publish","type":"post","link":"https:\/\/avinturat.com\/en\/que-es-el-most-del-raim-coneix-el-significat\/","title":{"rendered":"What is grape must? Learn the meaning"},"content":{"rendered":"

What is must?<\/p>\n\n\n\n

Must is the product extracted from the grape, specifically produced when it is pressed. It is generally a very sweet, aromatic liquid, also characterised by containing suspended particles.<\/p>\n\n\n\n

Must is considered one of the first stages in winemaking. This liquid, also called grape juice, is made up of different elements of the grape, such as the skin and seeds.<\/p>\n\n\n\n

The amount extracted can vary, but generally speaking, for every 100kg of grapes we obtain approximately between 50 and 70kg of must, as it can vary depending on the pressing systems used.<\/p>\n\n\n\n

To be able to obtain must, it's essential to first know how and when to prune the vines<\/a>, so that we can finally get the desired result.<\/p>\n\n\n\n

What are the properties of must?<\/h2>\n\n\n\n

As for what grape must is, you should know it contains different properties that we explain below:<\/p>\n\n\n\n

    \n
  1. Antioxidant.<\/strong> As we well know, must comes from the grape, and it is thanks to the grape and its metabolism that we find flavonoids that help protect cells from ageing.<\/li>\n\n\n\n
  2. Vitamin E.<\/strong> Must provides this vitamin, which helps regenerate the body's tissues, acting as an antioxidant. For this reason, it is a very good food for athletes, since their cells undergo greater oxidation.<\/li>\n\n\n\n
  3. Improves circulation.<\/strong> We say that must is good for the heart because it makes blood circulation more fluid, thereby improving it along with blood pressure.<\/li>\n\n\n\n
  4. Detoxifying. <\/strong>Grape juice is a great detoxifying food, as well as being beneficial for people suffering from gout, rheumatism, high cholesterol, etc.<\/li>\n\n\n\n
  5. Prevention of urinary infection.<\/strong> Dins de tots els beneficis que comporta aquest l\u00edquid antioxidant comprovem que enforteix el nostre sistema immunol\u00f2gic. D’aquesta manera, es converteix en un gran ajudant per a prevenir la infecci\u00f3 d’orina. Aix\u00f2 \u00e9s pel fet que el most \u00e9s antis\u00e8ptic i di\u00fcr\u00e8tic i fa que no es generin ni augmentin els virus i els bacteris.<\/li>\n\n\n\n
  6. What's more..<\/strong> Grape juice provides potassium and vitamin B, and may also help prevent breast, colon and prostate cancer, as well as heart attacks.<\/li>\n<\/ol>\n\n\n\n

    What is must made of?<\/h2>\n\n\n\n

    Grape must is made up of seven different elements:<\/p>\n\n\n\n

      \n
    1. Water.<\/strong> This is the main component of must, as it represents between 70 and 80% of its total content.<\/li>\n\n\n\n
    2. Sugars.<\/strong> These are natural, mainly glucose and fructose. These sugars are needed to carry out fermentation, where they end up being transformed into alcohol.<\/li>\n\n\n\n
    3. Polyphenols.<\/strong> Generally, we find them in the skin and seeds of the grape. They are important, as they are present both in white varieties and in red wines.<\/li>\n\n\n\n
    4. Organic acids.<\/strong> The acidity of the wine will depend on these components, such as tartaric, malic and citric acid.<\/li>\n\n\n\n
    5. Pectic substances.<\/strong> These substances are derived from certain acids that come from plant tissues.<\/li>\n\n\n\n
    6. Nitrogenous substances.<\/strong> They are considered very important for the fermentation of the must, as they ensure it develops properly.<\/li>\n\n\n\n
    7. Mineral substances, enzymes and vitamins.<\/strong> They are necessary for fermentation to proceed well, despite being a minority.<\/li>\n<\/ol>\n\n\n\n

      What is concentrated must?<\/h2>\n\n\n\n

      Hem parlat molt del most, per\u00f2 encara no sabem sobre el most concentrat, doncs b\u00e9, aquest es basa en un most natural que es troba deshidratat. El proc\u00e9s parteix del most natural amb l’eliminaci\u00f3 del 60% de l’aigua que aquest cont\u00e9. Com b\u00e9 hem dit abans, l’aigua \u00e9s el major component del most, tot i aix\u00ed, en eliminar-lo nom\u00e9s es redueix el seu volum i pes, per la qual cosa es continuen conservant les seves qualitats. El resultat final del proc\u00e9s \u00e9s un l\u00edquid esp\u00e8s i molt dol\u00e7.<\/p>\n\n\n\n

      How to make grape must?<\/h2>\n\n\n\n

      The answer is quite obvious, since must is grape juice and we obtain it the same way as orange juice or other fruit juices.<\/p>\n\n\n\n

      B\u00e0sicament, haurem de premsar el ra\u00efm, per aix\u00ed aconseguir aquest l\u00edquid que, si volem, el podem filtrar per a retirar la polpa, la pell, les llavors, etc. Ara b\u00e9, si vols tractar el most de manera m\u00e9s professional haur\u00e0s de disposar d’una premsa, ja que aquesta permet aprofitar m\u00e9s tot el suc que queda en les parts m\u00e9s dif\u00edcils d’extreure del ra\u00efm.<\/p>\n\n\n\n

      Finally, if we let the liquid we have extracted ferment under suitable conditions, we will obtain wine.<\/p>\n\n\n\n

      <\/a><\/p>","protected":false},"excerpt":{"rendered":"

      Qu\u00e8 \u00e9s el most? El most \u00e9s el producte que s’extreu del ra\u00efm, en concret, es produeix quan s’espremen. En general, \u00e9s un l\u00edquid molt dol\u00e7 i arom\u00e0tic, que tamb\u00e9 es caracteritza per contenir part\u00edcules en suspensi\u00f3. El most \u00e9s considerat com una de les primeres etapes de l’elaboraci\u00f3 del vi. Aquest l\u00edquid, tamb\u00e9 anomenat … Read more<\/a><\/p>","protected":false},"author":4,"featured_media":620,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-619","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/posts\/619","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/comments?post=619"}],"version-history":[{"count":1,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/posts\/619\/revisions"}],"predecessor-version":[{"id":1304,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/posts\/619\/revisions\/1304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/media\/620"}],"wp:attachment":[{"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/media?parent=619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/categories?post=619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/tags?post=619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}