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EFFECTS OF GRAPE AND MUST MANIPULATION ON CHEMICAL COMPOSITION AND QUALITY OF THE RESULTING WINE There are many manipulations a winemaker can perform in preparation for and during fermentation that alter chemical composition and therefore the quality of the resulting wine Two major components of juice and must that are critical in providing optimal gustatory balance in a finished wine include acidity and sugar Winemakers in cool climate regions where grapes do not always have the opportunity to reach full maturity are faced with the problem of low sugar content and higher acidity Other complications commonly encountered in the traditional vinification of red wine exclusively is the extraction of pigment compounds that are capable of providing an intensely rich coloured red wine Various manipulation techniques are under investigation to identify efficient and economical methods altering these components Although these techniques might aid in the correction and balance of these constituents in the juice or must one must be aware of its effects on the many components that determine the complexity of the juice and more importantly the resulting wine The significance and implications of various techniques are discussed DISTINGUISHING BETWEEN JUICE AND MUST According to Robinson 12 grape juice is a sweet clear non-alcoholic liquid Winemakers often use the term to refer to must that has undergone clarification and stabilization 7 12 Such juice is often used in commercial winemaking to soften or sweeten new dry wines Most of the sugary solution that results when grapes are squeezed or crushed arises from the contents of the vacuoles of the cells of the pulp or flesh 12 On the other hand must is the name assigned to a thick liquid that is neither grape juice nor wine but the intermediate It is defined as 12 a mixture of grape juice stem fragments grape skins seeds and pulp that come from the crusher-destemmer that
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