Procedure of adding sugar to the grape juice before fermentation to increase the alcohol content of wines. Prohibited by law in California and Italy.

The addition of sugar during fermentation to increase a wine's alcoholic strength.

Addition of sugar during fermentation to increase the alcohol level.

A French invention. The process of adding sugar to the must to increase potential alcohol and thus, the body of a wine. Chaptalization is not allowed in Prädikat wines, but can often be used to good effect in an estate's basic wine (QbA).

addition of sugar to the must before fermentation to increase the alcohol level

Adding sugar to fermenting grape juice in order to pump up the alcohol level of the resulting wine. This is sometimes done in cool climates or poor years where grapes don't ripen quite enough to develop high amounts of sugar. Different places have different laws regarding this kind of thing.

The addition of sugar to wine. An illegal practice in Australia.

common cool climate winemaking procedure which compensates for underripe grapes by adding sugar to the fermentation vat in order to produce a more alcoholic wine. Named after French statesman Jean Antoine Chaptal and usually strictly controlled.

adding sugar to unfermented grape juice to increase the final alcohol level. A common enough practice in much of the world, but one that is often not openly discussed.

The adding of sugar during fermentation, particularly common in Northern Europe where grapes may struggle to ripen fully, it isn't done to make the wine sweet but to raise the alcoholic strength as all the sugar turns to alcohol. Whilst both legal and widespread in France it is forbidden in California.

The addition of sugar to juice before and/or during fermentation, used to boost sugar levels in under-ripe grapes and alcohol levels in the subsequent wines. Common in northern European countries, where the cold climates may keep grapes from ripening, but forbidden in southern Europe (including southern France and all of Italy) and California.

The addition of sugars to the wine before fermentation. The purpose is to raise the alcohol level of a wine when the grapes are not ripened adequately. It is illegal in certain wine regions.

Named after its "inventor" Jean-Antoine Chaptal who suggested adding sugar to under-ripe juice before FERMENTATION so that more ALCOHOL could be produced.

The process of adding sugar to grape juice deficient in it, to make sure the resulting wine has sufficient alcohol. Illegal in California.

A winemaking process where sugar is added to the must to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately.

is the addition of "foreign" sugars (beet or cane) to a must in order to raise the final alcoholic content of the wine.

The process of adding sugar to the fermenting wine to raise the final alcohol level. Often used in France to raise low alcohol levels by 1 to 2 percent. Because the sugar is converted to alcohol, it does not add sweetness to the finished wine.

(shap-it-al-iz'-ae-shun) The practice of adding sugar to the juice prior to fermentation to increase the potential alcohol and quality of the wine. Illegal in many regions, and tightly controlled in others. In some cooler wine regions it would not be possible to make wine in some years with out chapitalizing.

The addition of sugar to the must before or during fermentation in order to raise the level of alcohol in a wine.

To add sugar during the fermentation process when the grapes have not ripened adequately, for the purpose of raising the alcohol level of the wine. It is not done to make the wine sweet, as the sugar is fermented into alcohol. Chaptalization is common in northern Europe, where grapes have to struggle to fully ripen. It is legal in some regions (Burgundy) and not allowed in others (California).

Chaptalization is the process of adding sugar to unfermented wine must in order to increase the alcohol content after fermentation.