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Term derived from French (muté = silent) for stopping fermentation by adding alcohol to the fermenting must. In this state the must is called "Vin muté". If the fermenting grape mash is doused with the alcohol, it is called "mutage sur grains". A mutage is used, for example, in the production of Vin doux naturel, including Banyuls. The method is also used under other names in many other countries, for example for port wine. In the German language, the addition of sulphur to the must is known as silent sulphurization; see there.

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Sigi Hiss
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