They can be fresh, if they are musts obtained by pressing fresh grapes. Available only during the harvest period.
Muted musts, with the addition of sulfur, available all year round.
Desulfurized, obtained by desulphurization of muted musts.

Concentrated musts obtained from the partial vacuum dehydration of musts and rectified concentrated musts obtained from grape must by purification on exchange resins (to deprive it of acids, mineral salts, polyphenolic and nitrogenous substances and non-polar components) and subsequent dehydration at low temperatures under vacuum conditions.