muté: A wine which is either partially fermented or a completely unfermented wine whose fermentation has been halted through the addition of brandy. These wines (vins mutes) are sometimes used in the making of aperitifs. They may also be used when a blending of wines is performed and requires body and sweetness. The term may also be used to describe a small amount of unfermented grape juice which is added to a wine to balance low pH and brisk acidity with a residual sugar level.
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