| |
Fresh grape juice that has not begun fermentation. In Jerez and some other areas, mosto, the name used in Spain for must, is applied to wines which are fermented but have not been subjected to the ageing process. Mosto flor or mosto yema is free-run juice flowing from grapes crushed by their own weight without any mechanical pressing. Mosto primera or primeras is the must extracted through light pressure. Mosto segunda or segundas is the juice extracted by firmer pressure. Mosto de prensa or prensas is the last part of the liquid retained by the grape skins, which is extracted by applying maximum pressure. Mosto a la piquera is liquid extracted by means of a wine press. Mosto al deslío is recently fermented wine that is separated from its sediment (lees).
|
