Grapes to wine—terminology: In enology, what is the standard term for the mass of crushed grapes (juice, skins, seeds, and sometimes stems) prior to fermentation?

Introduction / Context:
Accurate terminology matters in fermentation sciences. Wine production uses specific terms that differ from those used in brewing or distilling. Knowing the correct term for crushed grape material sets the foundation for understanding maceration, cap management, and pressing decisions.

Given Data / Assumptions:

• We are referring to wine production, not beer.
• The material includes juice plus solid grape components.
• This stage precedes or coincides with fermentation, depending on style.

Concept / Approach:
In winemaking, the mixture of juice and solids from crushed grapes is called “must.” In brewing, “wort” is the sweet liquid extract from malted grains prior to fermentation. “Malt” is germinated, kilned grain itself. “Pomace” is the solid residue after pressing. “Sonti” is not a standard enology term.

Step-by-Step Solution:

Verification / Alternative check:
Winemaking texts universally define “must” as the crushed grape mass used for fermentation, especially in red wines where skins remain during maceration.

Why Other Options Are Wrong:

Common Pitfalls:
Confusing “wort” with wine terms; conflating pomace (after pressing) with must (before pressing).

Final Answer:
Must.