Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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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.