Must (drink)
As Most ( Latin mustum ) generally is by pressing, derived (pressing) fruit juice called, depending on the area already fermented . Common fruits are apples ( apple must ), pears or grapes ( grape must as a precursor to wine, Federweißer ). Other fruit wines are usually not referred to as must. The Latin root means something like "young wine".
Regional variants
- In Bavaria , Baden-Wuerttemberg , in Lower Austria's Mostviertel (there jokingly referred to as "country acid") and in Upper Austria is traditionally the must mostly from the tannin perry pears with an admixture of cider apples , economic apples or dessert apples , partly from quince of and the fruits Service tree pressed and fermented. Must made from mixtures is called "mixed breed". However, must can also consist purely of the pressed juice of apples or pears ( apple or pear wine). “Sweet cider” is the freshly squeezed, unfermented apple or pear juice . By adding cherries, “red must” is made.
- In Switzerland , in Liechtenstein , in Vorarlberg , in Carinthia , in parts of Styria , southern Burgenland and in southern Germany is meant by Most filtered or unfiltered cider ( sour cider , High Alemannic German → Suura Moscht ). Most pears are mixed in there in smaller quantities.
- In the areas where must is understood to mean fermented apple juice (apple wine), the freshly pressed and unfermented apple juice is called sweet cider .
- In Vienna and other Austrian wine-growing regions, must is the sweet, unfermented grape juice.
After its fruit production and its use, the southwestern quarter of Lower Austria is called Mostviertel . However, with its must production it is only in third place in Austria, Styria in second place and almost half of Austria's cider harvest takes place in Upper Austria. The Swiss canton of Thurgau is known locally as Most India . In Passauer country there are also many traditional wine farmers.
history
According to historical evidence, the must was already known by the Celts , who however mainly drank the fruit wine to aid digestion. In later centuries the must was valued because anyone could produce it inexpensively.
In the late 15th century (1487) the use of a unit of measurement for must ( " Meraner mostmass" ) from the South Tyrolean Lower Vinschgau is attested. A local history from the end of the 19th century shows that cider in the Swabian Alb was one of the most important drinks at this time. There it says: “Second breakfast must and bread, dinner bread soup, potatoes and milk; in this way all categories of the local population feed themselves, only the rich have more meat. In some houses, a little brandy is served in addition to must. Beer is only drunk in the pub on Sundays at your own expense. Drinks: 2 liters of must per day, 4 liters during harvest for male workers, half for women. Women and children drink very little cider, not brandy at all. "
production
Apple and pear must is obtained from so-called cider fruit, which has a higher proportion of tannins than fruits that are intended for consumption. The juice, the so-called sweet cider, is pressed out of the fruit using a cider press. By yeasts of fructose contained is fermented into alcohol. Fermentation lasts ten days to three weeks. Fine yeasts are also added to some types of must, which prolong fermentation by a few days. The must is then filtered and clarified.
properties
Must should be characterized by the following quality criteria: It should be of a clear color and without cloudiness, have a fruity smell, and it often has a natural carbonic acid content that is created during fermentation. The alcohol content of apple and pear must is between six and eight percent. Due to its alcohol and sugar content, must has a physiological calorific value of approx. 210 kJ / 100 g (= 50 kcal / 100 g).
In the Lower Austrian Mostviertel, the must farmers' association has divided the drink into four flavors: mild, semi-mild, strong and crisp. The flavors come about through the interplay of acid, tannins and residual sugar. Mild must should therefore have an acidity of no more than 6.5 per thousand, semi-mild must between 6.5 and 8 per thousand. Strong must should be characterized by a high proportion of tannins and low acidity at the same time, rescher must contains more than 8 per thousand fruit acid.
literature
- Gudrun Mangold: Most - The book about apple and pear wine . Silberburg-Verlag, Tübingen 2003, ISBN 3-87407-557-5 .
- RA: At the cider factory in Swabia . In: The Gazebo . Volume 42, 1867, pp. 667–670 ( full text [ Wikisource ] - with illustration by F. Ortlieb).
Web links
Individual evidence
- ↑ Mostland Upper Austria. State of Upper Austria, accessed on April 4, 2012 .
- ^ Hannes Obermair : Bozen Süd - Bolzano Nord. Written form and documentary tradition of the city of Bozen up to 1500 . tape 2 . City of Bozen, Bozen 2008, ISBN 978-88-901870-1-8 , p. 193-194, no. 1233 .
- ↑ Heinrich Stolch: Nellingen: 600 years of market justice. A home book. Nellingen municipality 1972.
- ↑ Practical tips for making cider. Bavarian State Association for Horticulture and Land Care e. V.
- ↑ MostKost Guide. (PDF; 1.2 MB)