A Grammatical Dictionary of Botanical Latin

Must (Eng.noun), the juice of grapes or other fruit such as apples or pears “before and during fermentation” (WIII), also used of unfermented beer: mustum (s.n.II), gen. sg. musti, abl. sg. musto, “unfermented or only partially fermented grape-juice, must” also used for the juice of olives” (Glare); = Gk. gleukos,-eos (s.n.III), sweet new wine; grape-juice; sweetness (Liddell & Scott); see gleukos,-eos (s.n.III); see agar, malt, wort;

- in musto, ‘in a fresh or unfermented state’ (Glare).

- in musto ex hordeo cum agaro, on wort agar (on must from barley with agar) (Stearn).

gleucinus,-a,-um (adj.A), q.v. = Gk. gleukinos: of or relating to must, of must, made from must as an ingredient [> Gk. gleukinos,-E,-on (Gk. adj.): made with gleukos as a vehicle; partly fermented (Liddell & Scott).

Gleukos,-eos (s.n.III), q.v., sweet new wine; grape-juice; sweetness (Liddell & Scott); = L. mustum,-i (s.n.II).

Sapa,-ae (s.f.I): “must, or new wine boiled thick” (Lewis & Short); “new wine boiled down to a proportion of its original volume” (Glare).

Vinum,-i (s.n.II) mustum (adj.A), abl. sg. vino musto: unfermented [i.e. ‘fresh’] wine, ‘must;’ see must (Eng.noun)