Most
Most is in the winery the name for the freshly squeezed but not fermented juice of grapes or other fruits. At the time of the wine, the press juice goes through various stages: juice, mustard and finally wine.
On the shell of grapes are yeast cells. When grapes are squeezed, spontaneous fermentation occurs. Sometimes special yeast is added. The must is no longer the pure juice, but also not the wine. For commercial trading and transportation, the must contain a maximum of one volume per cent of alcohol. Vacuum distillation, osmosis or freeze drying techniques can change the water content of the must, so that the taste can be sent from vinification. Mostweight
Most consists of sugar that is converted into alcohol and carbonated during the fermentation process. In order to determine the part of sugar, multiple methods are used. Different countries have their (historical) p . Incidentally, the methods with associated values are used not only for most, but also for other fruit juices and sugary fluids. Also see
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