Šira
Freshly crushed grapes before fermentation begins. Wine must smells purple: grape juice, stem tannins, yeast bloom, and the sweet promise of alcohol that has not yet arrived.
- Type
- Sirovina
- Olfactive family
- Gurmanski
- Source
- fruit (grape must)
Miris
Detaljno
Zanimljivosti
In Italy, mosto cotto (cooked must) is made by slowly reducing fresh grape must over fire until it becomes a thick, dark syrup. This condiment, called saba or vincotto, predates balsamic vinegar and was the primary sweetener in Roman cooking before cane sugar arrived in Europe.
Dobijanje i hemija
Način dobijanja
Wine must can be obtained directly from grape pressing. Some perfumers use grape absolute or related materials. The note is challenging to preserve, as fermentation begins rapidly in fresh must.
- Formula
- N/A - complex fermented grape juice
- CAS
- N/A - fermentation product
- Botanički naziv
- Vitis vinifera (unfermented/partially fermented juice)
- Izgled
- Dark purple to ruby red thick liquid
- Jačina mirisa
- Srednji
- Sinonimi
- GRAPE MUST
No IFRA Standard for the material itself (51st Amendment)
- Nota
- Unfermented grape juice (Vitis vinifera); density ~1.070–1.100 g/mL; pH 3.0–3.5; Brix 20–26°
U parfemima
Wine must is a natural heart modifier in vineyard, harvest, and grape-themed compositions. It provides pre-fermentation grape richness with stem tannins and natural sweetness. Less processed than wine accords, more raw and agricultural. Built from grape materials, green-tannic modifiers, and faint yeast notes.
Pogledajte i
8 nota