I.2.1 Grape must

Liquid product obtained from fresh grapes, whether spontaneously or by physical processes such as: crushing(*)^[1], removing stems from grape berries or crushed grapes (*)^[2], draining(*)^[3], pressing (*)^[4].

^[1] * indicates that the practice or the treatment that it designates is described in part II of the Code (see II.1.2 Crushing)

^[2] * indicates that the practice or the treatment that it designates is described in part II of the Code (see II.1.3 Removing stems from either grape berries or crushed grapes)

^[3] * indicates that the practice or the treatment that it designates is described in part II of the Code (see II.1.4 Draining)

^[4]* indicates that the practice or the treatment that it designates is described in part II of the Code (see II.1.5 Pressing)

I.2.2 Preserved grape must

Fresh grape must whose alcoholic fermentation has been prevented by one of the following oenological procedures: sulphiting (*)^[1] or addition of carbon dioxide (carbonation of the must (*))^[2] or by sorbic acid (*, not accepted ).

A small quantity of endogenous ethanol is tolerated, with a limit of 1% vol.

^[1] * indicates that the practice or the treatment is described in part II of the Code (see II.2.1.2 Sulphiting)

^[2] * indicates that the practice or the treatment is described in part II of the Code (see II.2.2.3 Preservation by addition of carbon dioxide to must or carbonation of must)

I.2.3 Concentrated grape must

Product neither fermented nor caramelised, obtained by the partial dehydration(*)^[1] of grape must or of preserved grape must according to procedures accepted by the OIV, such that its density at 20°C is not less than 1.24 g/ml.

^[1] * indicates that the practice or the treatment is described in part II of the Code (see II.2.1.12 Partial dehydratation of musts)