Definitions for "Chaptalisation"
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.