Must

Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and purple.

Some winemakers create a second batch of wine from the used pomace by adding a quantity of water equivalent to the juice removed, letting the mixture sit for 24 hours, and draining off the liquid.

After a minimum maturation period of 60 days, a group of expert technicians will test the resulting product analytically as well as organoleptically (via taste, aroma, the palette and other senses).

[citation needed] In ancient Greece, must condensed by boiling was called siraion (σίραιον) and was used as a sweetener in the kitchen in various recipes (and as a syrup over teganitai (pancakes)).

Geochemist Jerome Nriagu published an article in the New England Journal of Medicine in 1983 hypothesizing that defrutum and sapa may have contained enough lead acetate to be toxic to those who consumed them regularly.

[4] This teaching goes back at least to Pope Julius I (337–352), who is quoted in Thomas Aquinas's Summa Theologica as having declared that in case of necessity, but only then, juice pressed from a grape could be used.

[5] Aquinas himself declared: Must has already the species of wine, for its sweetness ["Aut dulcis musti Vulcano decoquit humorem"; Virgil, Georg.

"[6]The latest document from the Congregation for the Doctrine of the Faith on the matter, issued on 24 July 2003, gave the following norms, which simplify those previously in force:[3] The ordinary is competent to give permission for an individual priest or layperson to use mustum for the celebration of the Eucharist.

Given the centrality of the celebration of the Eucharist in the life of a priest, one must proceed with great caution before admitting to Holy Orders those candidates unable to ingest alcohol without serious harm.