Alcoholic fermentation of grape must is a complex process, involving several yeast genera and species.

The better mass-produced vinegars include some cooked-down grape must and young balsamic vinegar, and are aged for a year or so.

The method can be applied at all stages of wine production, including grape must, during fermentation, and before and after bottling.

Both have retained many duplicated genes associated with glucose fermentation and are characterized by the ability to achieve grape must fermentation.

The furious Danilo was cursing the road, mentioning cunt, pig's guts, grape must and mothers in the course of his tirade.