MUTAGE Meaning and
Definition
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Mutage is a term used primarily in the realm of winemaking and refers to the process of fortification. It is a technique where a grape-based beverage is purposefully altered by the addition of alcohol, often in the form of grape brandy or other distilled spirits. The addition of alcohol serves multiple purposes, including enhancing the wine's flavor profile, boosting its alcohol content, and arresting the fermentation process.
In this process, the winemaker carefully selects a specific point during fermentation to introduce the additional alcohol, usually taking place when the desired level of residual sugar is reached. The addition of alcohol not only raises the overall alcohol level but also halts the fermentation process, preserving the sweetness of the wine.
The practice of mutage has been employed for centuries and is especially prominent in the production of fortified wines such as Port, Sherry, and Madeira. These wines are known for their higher alcohol content and sweet flavor profiles, which are achieved through the mutage process.
Overall, mutage is a technique used in winemaking to fortify a wine by adding alcohol, resulting in increased alcohol content, enhanced flavors, and the preservation of residual sugar.
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The process of sulphuring grape-must to prevent or arrest fermentation.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
Common Misspellings for MUTAGE
Etymology of MUTAGE
The word "Mutage" is derived from the French word "mutage", which comes from the Latin word "mutare", meaning "to change" or "to alter". In winemaking, "mutage" refers to the addition of a spirit, usually a distilled grape spirit or brandy, to the fermenting or partially fermented grape juice in order to stop the fermentation process and retain residual sugars, resulting in a fortified wine. The term has been borrowed into English from French to describe this winemaking technique.
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