Must

Must is freshly crushed fruit juice that still contains the skins, seeds, and stems of the fruit, with its solid portion, called pomace, typically making up 7 to 23 percent of its total weight. Making must is the first step in winemaking, and because of its high glucose content, usually 10 to 15 percent, it is also used as a sweetener in various cuisines; unlike commercially sold grape juice, which is filtered and pasteurized, must remains thick with particulate matter and opaque, in shades of brown or purple, taking its name from the Latin vinum mustum, meaning young wine. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/