What is the typical solids percentage target in must?

• A. 5-10%
• B. 10-20%
• C. 20-25%
• D. 0.5-2%

Answer: (D)

The main idea here is how much non-water material should be present in grape must. In winemaking, must is mostly water, with dissolved substances and some particulates making up only a small fraction. Keeping that solids fraction in a low range helps yeast ferment efficiently, keeps the must workable, and reduces risks of haziness or slow fermentation. About 0.5% to 2% solids is the target range because it provides enough dissolved material for fermentation without making the must too concentrated or viscous. Higher solids fractions would imply a much more concentrated must, which can slow fermentation and create stability issues. So the best choice is the low range, around 0.5–2%.