Wine-making technique created at the end of the 18th century by Antoine Chaptal consisting in adding sugar before fermentation to boost the alcohol level.
(France) The process of adding sugar to the fermenting vat, which is converted to ethyl alcohol by the yeast. The intent is to increase the final alcohol content. A surprisingly widespread practice in many French wine regions, but particularly in Burgundy. So much so that French sugar sales absolutely rocket at harvest time.
The addition of sugar to the crushed grapes and juice in order to increase the alcoholic content of the wine.
Adding sugar to grape juice to increase alcohol levels. Can be illegal in some countries.
The winemaking act of adding sugar to the juice either prior to or during fermentation. It is done to increase the alcohol level of the finished wine when grapes are deficient in natural sugar. Chaptalisation is a legal and commonly technique in many regions of France but is an illegal practice in Australia.
This is a way of enriching the must with sugar, with the aim of obtaining a higher degree of alcohol in the wine. This process obtains its name from the French Chemist Chaptal. This technique is prohibited in many countries and controlled very strictly in the countries where it is permitted.
Addition of sugar to increase the alcohol content of wine.
The addition of sugar to fermenting wine. Strict regulations prohibit wine producers in Australia from adding sugar to wines except sparkling wines. Australian regulations do permit the use of grape juice concentrate to increase sugar levels.
The addition of sugar to the fermenting must to increase its alcoholic content. Not allowed in the New World. In Italy concentrated must is used instead. Chaptalisation is more common in France and Germany. Officially allowed for the first time in France by Napoleon's Minister of Agriculture, Monsieur Chaptal.
Originally a French term for the addition of sugar to grape must to raise the alcohol of a wine. Not permitted in South Africa.