Noun
/mos.to/
The term "mosto" refers primarily to the freshly pressed juice from grapes or other fruits before fermentation. In winemaking, mosto is the starting material, as it is used for producing wine. It can also refer to the juice extracted from other fruits before they undergo fermentation processes.
Frequency of Use "Mosto" is commonly used in both oral and written contexts, especially in regions with significant wine production or fruit juice industries. It is particularly prevalent in discussions related to winemaking, gastronomy, and agriculture.
The must becomes wine after fermenting for several weeks.
Para hacer vinagre, el mosto debe ser procesado rápidamente.
To make vinegar, the must must be processed quickly.
El mosto de uva tiene un sabor dulce y afrutado.
"Mosto" is less commonly found in idiomatic expressions; however, it can appear in specific contexts related to wine and fermentation.
Don’t let the must spoil; you must use it before it ferments.
La fiesta del mosto en mi pueblo celebra el inicio de la cosecha.
The word "mosto" stems from the Latin "mustum," which means "must" or "juice." The term has been used historically since ancient times in winemaking cultures.
This information about "mosto" covers its use in different contexts, particularly in cultures like Colombia, Cuba, and Puerto Rico, where agriculture and food production play important roles.