The liquid extracted from crushed grapes, which serves as the foundation for making wine, is known as wine must. This juice contains the essence of the grapes and is essential for the fermentation process that ultimately transforms it into wine. Winemakers take great care to gently crush the grapes without damaging the seeds, as crushed seeds can sometimes impart excessive tannins. Interestingly, whether the grapes are red or white, the juice obtained from pressing is always white; the color of red wine develops during fermentation as it interacts with the grape skins. 12.
