Free-run juice is a term typically used in wine-making, referring to the juice that runs freely from the grapes during the crushing or pressing process. Some alternative terms that can be used to describe this juice include raw juice, unpressed juice, and first-press juice. These terms all refer to the initial juice that is extracted from the grapes without any mechanical pressing or manipulation. Another potential synonym for free-run juice is juice from the must, which refers specifically to the juice that is extracted when the grapes are first crushed and the must is formed. Regardless of the terminology used, free-run juice is generally considered to be of higher quality than juice that is extracted through pressing or other mechanical means.