mutage is the process of stopping a must from fermenting, sometimes by adding sulfur dioxide but usually by adding alcohol, thereby creating an environment in which yeasts can no longer work. Mutage transforms fermenting must into a vin muté such as a vin de liqueur or a vin doux naturel. The alcohol may be added before or after the grape juice has been separated from the skins. Mutage plays a crucial part in making port, although the term is not used.
© Jancis Robinson and Oxford University Press 1994, 1999, 2006, 2015
