What is the exact definition of grape must?

Grape must is the freshly pressed juice of grapes, including skins, seeds, and stems, before fermentation. It is classified under HS code 220430 as a distinct product.

How should grape must be stored to maintain quality?

Grape must should be kept refrigerated at temperatures around 0‑4 °C and protected from light and oxygen. Cold storage helps preserve its natural sugars and prevents premature fermentation.

Can grape must be processed further before use in winemaking?

Yes, grape must can be pasteurized or concentrated to extend shelf life, but it must remain unfermented until the winemaker initiates fermentation.

Grape Must

Grape must is the freshly pressed juice of grapes that has not been fermented. It is classified as a distinct commodity separate from wine and other grape products.

Prices, specifications and international trade for grape must under HS 220430.

Grape Must Price

$2,670USD/t

Published reference · Jul 1, 2026

Grape must is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.

Explore grape must prices

Grape Must Historical Unit Values

Grape Must Suppliers

Find grape must suppliers and exporters for your specification, buying volume and preferred origin. Explore supplier locations, compare sourcing requirements and request a shortlist.

Explore grape must suppliers

Grape Must Exports and Imports

Loading trade map…

Spain led reported grape must exports in 2025, at $84.6M.

Compare grape must exporting countries

Grape Must Specifications and Quality

Grape must grading factors include Sugar content, Acidity, and Color intensity.

Grading Factors

Quality assessment for grape must considers Sugar content, Acidity, and Color intensity.

Sugar content
Measured as potential alcohol or Brix, this predicts the final alcohol level and influences fermentation efficiency; higher sugar usually means riper grapes and a richer mouthfeel.
Acidity
Total and titratable acidity affect the balance, freshness, and microbial stability of the must; proper acidity supports a clean fermentation and a crisp finish.
Color intensity
For red musts, the depth and hue of extracted anthocyanins determine the wine's color and phenolic potential, which are critical for structure and aging.
Aroma and flavor profile
Sensory assessment of varietal character, fruitiness, and any off-notes ensures the must reflects the intended grape variety and terroir, guiding blending and processing decisions.

Common Defects

Recorded defects for grape must include Oxidation, Microbial spoilage, and Excessive skin or seed tannins.

Oxidation
Exposure to air can brown the must and produce stale, sherry-like off-flavors, diminishing freshness and aromatic complexity.
Microbial spoilage
Uncontrolled growth of wild yeasts or bacteria can cause volatile acidity, off-flavors, or unwanted fermentation before the intended yeast is added.
Excessive skin or seed tannins
Over-extraction during pressing can impart harsh, bitter tannins, especially in white musts, making the product astringent and imbalanced.

Grape Must Facts and HS Code

Grape must belongs to beverage alcohol and other within produce, nuts, spices and food ingredients. Its customs classification covers HS 220430.

Grape Must HS Code

Also known as	must, unfermented grape juice
Product type	Intermediate
Position in the chain	Primary
Category	Beverage alcohol and other — Produce, nuts, spices and food ingredients
HS codes	220430
HS6 description	Grape must; n.e.c. in heading no. 2009, n.e.c. in item no. 2204.2
Quoted in	USD/t
Reference location	ESP

Production & Handling

Grape must storage guidance: Grape must must be kept cool and in an oxygen-free environment to prevent oxidation and spontaneous fermentation. Temperature control is essential to maintain freshness and avoid microbial spoilage before the intended fermentation.

Production and Storage

Perishability	High
Temperature regime	Chilled
Storage conditions	Grape must must be kept cool and in an oxygen-free environment to prevent oxidation and spontaneous fermentation. Temperature control is essential to maintain freshness and avoid microbial spoilage before the intended fermentation.
Production methods	Farmed
Processing steps	Harvest ripe grapes based on sugar and acid balance Crush the grapes to release juice while keeping skins and seeds in contact Allow a short maceration period to extract color and flavor compounds Pressing separates the free-run juice from the solid pomace Clarify the must by settling or filtration to remove suspended solids Cool or sulfite the must to inhibit unwanted oxidation or fermentation Transfer the stabilized must to a closed vessel for storage or fermentation

Packaging

Typical grape must packaging includes Food-grade stainless steel tanker and Sealed intermediate bulk container (IBC).

Food-grade stainless steel tanker
Used for transporting refrigerated must over short distances, preserving freshness and preventing oxidation or microbial growth during transit.
Sealed intermediate bulk container (IBC)
Common for smaller lots where controlled handling is needed; the sealed design limits oxygen and contamination while allowing sampling.

Uses & Risks

Grape must is used in Wine production, Grape concentrate manufacturing, and Vinegar production.

End Uses

Wine production
The must is inoculated with selected yeasts that ferment the sugars into alcohol, creating wine with specific aromatic and structural characteristics.
Grape concentrate manufacturing
The must is heated and reduced under vacuum to remove water, yielding a sweet concentrate used as a sweetener or flavor base in foods.
Vinegar production
The must undergoes a two-stage fermentation;first alcoholic, then acetic;to produce wine vinegar with a distinct grape-derived character.
Sparkling base wine
The must is fermented into a still base wine with a particular acidity and alcohol level, which is later bottled for secondary fermentation into sparkling wine.

Uses and Related Commodities

Downstream industries	Wine making, Beverage concentrate manufacturing, Vinegar production, Food ingredient manufacturing

Sourcing risks

Risk	Category	Severity	Mitigation
Microbial spoilage Food safetyHigh Because grape must is partially fermented and may contain alcohol above 0.5% vol., inadequate temperature control or sanitation can allow spoilage organisms to proliferate, compromising product quality and safety.	Food safety	High	Maintain cold chain storage (≤ 4 °C), use sanitary processing equipment, and monitor microbial loads throughout production and transport.
Regulatory compliance PolicyMedium Grape must is subject to complex regulations including certification, labeling of alcohol content and allergens, and geographical indication protections, which can delay market entry or result in penalties if not met.	Policy	Medium	Implement a compliance program that tracks relevant national and international standards and secures required certifications before shipment.

Grape Must Questions

What is the exact definition of grape must?: Grape must is the freshly pressed juice of grapes, including skins, seeds, and stems, before fermentation. It is classified under HS code 220430 as a distinct product.
How should grape must be stored to maintain quality?: Grape must should be kept refrigerated at temperatures around 0‑4 °C and protected from light and oxygen. Cold storage helps preserve its natural sugars and prevents premature fermentation.
Can grape must be processed further before use in winemaking?: Yes, grape must can be pasteurized or concentrated to extend shelf life, but it must remain unfermented until the winemaker initiates fermentation.