Must

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Must (from Latin vinum mustum or "young wine") is freshly pressed fruit juice (most commonly grape), that contains various quantities of pulp such as skins, stems, and seeds, called pomace or fruit solids, which typically comprise between 7–23 percent of the total weight of the must. These components, and the time they are allowed to be in contact with the juice, are critical to the final character of the wine.

When the winemaker judges the time to be right, the juice is drained off the pomace which is then pressed to extract the juice retained by the matrix. Yeast is added to the juice to begin the fermentation, while the pomace is often returned to the vineyard or orchard to be used as fertilizer. A portion of selected unfermented must may be kept as Süssreserve, in order to be added prior to bottling as a sweetening component.

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. This wine may be used as a drink for the employees of the winemaker or as a basis for grappa.

Must was commonly used as a cooking ingredient in ancient Rome. It was boiled down in lead or bronze kettles into a milder concentrate called defrutum or a stronger concentrate called sapa. It was often used as a souring agent and preservative, especially in fruit dishes. 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 of danger to those who consumed it regularly.

This term is also used by meadmakers for the unfermented honey-water mixture that becomes mead. The analogous term in beer brewing is wort.

References

• Ron Herbst and Sharon Tyler Herbst; Wine Lover's Companion; Barron's; ISBN 0-8120-1479-0 (paperback, 1995)
• Marian W. Baldy, Ph.D.; The University Wine Course - A Wine Appreciation Text & Self Tutorial, 2nd Edition; The Wine Appreciation Guild; ISBN 0-932664-69-5 (paperback, 1995)
• John Whittaker; Winemaking; Lone Pine Publishing; ISBN 1-55105-030-7 (paperback, 1994)
• Jerome O. Nriagu; Saturnine Gout Among Roman Aristocrats: Did Lead Poisoning Contribute to the Fall of the Empire?; New England Journal of Medicine 308(11):660-3, 1983 Mar 17.;
• Ilaria G. Giacosa; A Taste of Ancient Rome; University of Chicago Press; ISBN 0-226-29032-8 (paperback, 1994)

See also

• Julmust
• Pomace

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Swedish Military Intelligence and Security Service

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Military Intelligence and Security Service (Militära underrättelse- och säkerhetstjänsten), MUST, is a division of the Swedish Armed Forces Central Command responsible for Sweden's military intelligence and is responsible for acquiring and presenting information that is of military importance regarding foreign powers. It's also responsible for the security for vital divisions and agencies of the Swedish Armed Forces.

MUST consists of two major departments: UND responsible for intelligence and SÄK responsible for safety and protection.

UND's task is to acquire relevant information which can be used as basis when the Central Command and Ministry of Defence makes decisions, and aids deployed Swedish military units. SÄK's task is to work with signal protection, investigating persons and information protection.

MUST also co-operates a great deal with other defence intelligence, especially Swedish National Defence Radio Establishment (FRA) but also the Swedish Defence Research Agency (FOI) and Swedish Defence Materiel Administration (FMV). The most secret part of MUST is KSI, Kontoret för Särskild Inhämtning ("Office for Special Assignments").

Current Director of MUST is Major General Stefan Kristiansson. Most employees at MUST are officers, though civil employees are also common, in contrast to other military agencies.

External links

• Official website

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Last updated on Wednesday January 02, 2008 at 21:40:02 PST (GMT -0800)
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