Winemaking terminology — The crushed, pulped grapes (juice, skins, seeds, and sometimes stems) used at the start of wine production are called:

Introduction / Context:
Each fermentation industry has its own vocabulary. In brewing, “wort” is the hopped or unhopped sugary extract from malted grains. In winemaking, the raw substrate from crushed grapes has a different name, reflecting its composition and handling before and during fermentation.

Given Data / Assumptions:

• Process: grape crushing and destemming produce a slurry of liquids and solids.
• Both red and white wine processes may begin with this mixture, though handling differs.
• We seek the correct winemaking term.

Concept / Approach:
“Must” is the term for crushed grapes including juice (must), skins, seeds, and sometimes stems. For white wines, must is often pressed early to separate juice from solids; for red wines, fermentation on skins extracts color and tannins before pressing. Brewing terms like “wort,” “hop,” or style names like “pilsener” belong to beer, not wine.

Step-by-Step Solution:

Verification / Alternative check:
Enology manuals define must handling steps (sulfiting, cold soak, maceration), reinforcing the correct terminology.

Why Other Options Are Wrong:

• Wort: brewing sugar solution from malt.
• Hop: bittering/aroma plant used in beer, not a substrate.
• Pilsener: a lager beer style, unrelated to wine processing.

Common Pitfalls:
Transferring brewing vocabulary to wine; despite both being fermentations, their raw materials and terms differ.

Final Answer:
must