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Mustum Tortivum

Mustum Tortivum is a Roman term, denoting "must", as in grape must, obtained from the second pressing of grapes that have already been pressed a first time. The first time, they were pressed by stomping. The second time, they were pressed with a mechanical press to squeeze any remaining juice out of them.

First-pressed wine was the considered the norm. Wine made from this second pressing must was considered inferior, and was used medicinally, and in taverns as a house wine.

A drink made from the dregs of the grapes even after this stage was called "Lora."

See also:

Grape Juice

Caroenum; Defritum; Grape Juice; Grape Syrup; Mustum Tortivum; Must; Sapa; Sparkling Grape Juice

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Oulton, Randal. "Mustum Tortivum." CooksInfo.com. Published 22 February 2006; revised 04 October 2007. Web. Accessed 03/17/2018. <http://www.cooksinfo.com/mustum-tortivum>.

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