They are typically apiculate in shape and often found in grape musts pre-fermentation. Lactobacillus hilgardii is a species of bacterium found in wine, dairy products, and wine musts. The musts obtained from the pressing are then transported to Louis Roederer's cellars in Reims. In red musts, this increases color and tannin extraction. According to Noddings we are obligated to pursue the "musts".