OK, wwh.

The wine glossary didn't include must, but I've been a-googlin' and have a few entries for you:

"Vinification: traditional off-the-skins white wine-making method with soft pressing: cold racking of the must, fermentation in pressure tanks at 18-20'C with an over-pressure of 0.5 bar. "


"Vinification: traditional crushing with de-stemming, fc)llowed by controlled temperature fermentation with frequent pumping over of the must. The maceration lasts 8-10 days. "

From:
http://www.luigigiordano.it/vini_en.htm

And [ta-da!]:

"Must: The liquid (mostly) portion of freshly crushed grapes (before fermentation). Includes pulp, skins, seeds, juice and bits of stem. "

From:

http://www.marylandwine.com/wineries/glossary/wineterms2.html

And the above is still another wine glossary.

Beverage regards,
WineWind