Must
Must is the freshly pressed grape juice before it starts turning into wine. It's like the raw material of winemaking - imagine it as the "grape juice stage" before fermentation begins. When you see this term in resumes or job descriptions, it refers to handling and processing fresh grape juice right after the grapes have been crushed. This is a critical stage in winemaking because the quality of the must directly affects the final wine quality. The term might also appear as "grape must" or "wine must" in job descriptions.
Examples in Resumes
Monitored Must quality parameters during harvest season
Supervised the pressing and Must adjustment processes for 50,000 gallons annually
Managed Must corrections and additions for optimal fermentation conditions
Typical job title: "Winemakers"
Also try searching for:
Where to Find Winemakers
Professional Organizations
Job Boards
Industry Networks
Example Interview Questions
Senior Level Questions
Q: How do you determine when must adjustments are necessary and what factors influence your decision?
Expected Answer: A senior winemaker should discuss analyzing sugar levels, pH, acidity, and nitrogen content, explaining how weather conditions and grape ripeness affect these parameters, and describe various adjustment methods to achieve desired wine style.
Q: What strategies do you use to manage must during challenging harvest conditions?
Expected Answer: Should explain handling rain-affected grapes, managing high-volume harvest days, coordinating pressing schedules, and maintaining quality control during difficult conditions.
Mid Level Questions
Q: What are the key quality parameters you monitor in must and why are they important?
Expected Answer: Should be able to explain basic measurements like Brix (sugar content), pH, total acidity, and temperature, and how these affect the fermentation process and final wine quality.
Q: Describe your experience with different must processing techniques.
Expected Answer: Should discuss various pressing methods, cold soaking, must chilling, and how these techniques affect wine style and quality.
Junior Level Questions
Q: What basic measurements do you take when processing must?
Expected Answer: Should know how to measure sugar content with a hydrometer or refractometer, basic pH testing, and temperature monitoring.
Q: What safety precautions do you follow when handling must?
Expected Answer: Should mention proper sanitation procedures, using protective equipment, and following basic safety protocols in the cellar.
Experience Level Indicators
Junior (0-2 years)
- Basic must sampling and testing
- Operating pressing equipment
- Understanding fermentation basics
- Following sanitation procedures
Mid (2-5 years)
- Must adjustment calculations
- Quality control procedures
- Processing decisions based on data
- Harvest coordination
Senior (5+ years)
- Advanced must treatment strategies
- Process optimization
- Team management during harvest
- Quality improvement programs
Red Flags to Watch For
- No knowledge of basic must measurements (Brix, pH, etc.)
- Lack of understanding about sanitation importance
- No experience with harvest operations
- Unable to explain basic wine chemistry concepts
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