Wine Must

Note Profile

Prepared

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About

Wine must is freshly crushed grapes before fermentation starts. It smells of grape juice and crushed skins, cut by the green astringency of stem tannin. There is a faint yeasty edge from wild yeast on the grape surface, but no alcohol. It is sweeter, fruitier and greener than any finished wine.

Scent Profile

Wine Must smells of sweet, crushed grape juice, all fruit and no spirit. A green, astringent edge runs through it from the stem and skins, sharper and more vegetal than a finished wine. A slightly sour, tannic bite shows alongside a faint wild-yeast bloom. It is sweeter, fruitier and greener than any wine that has actually fermented.

ScentWheel

Breadthmedium

EnvelopeHeart · ~5h lasting

Family Fruity, Green & Aromatic

Read off the wheel, not a label applied to the note.

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ScentArt

What is ScentArt?

Origin

Must is the pulp, juice, skins, seeds and stems that come out of the press at harvest. The name covers the state, not a species, and 'grape must' and 'wine must' are the same material. The aroma is raw grape volatiles plus the green, bitter compounds that stems and seeds contribute. The classes that define finished wine come later: esters, volatile phenols and sulphur compounds are all produced by yeast enzymes during fermentation, which must precedes. In perfumery it is a compounded accord built from grape materials, green-tannic modifiers and a trace of yeast.

Usage in Perfumery

Used to give a fruit accord an agricultural, just-picked reading rather than a cellar one. It suits harvest and vineyard themes where a wine note would read as too finished or too boozy. It sits with grape, fig leaf, green stem materials and damp earth. Perfumers use it as a heart accent, not a base.