chaptalization
Chaptalization is a winemaking process named after the French chemist Jean-Antoine Chaptal, who first proposed the technique in the late 18th century. The method involves adding sugar to grape must (the crushed grapes before fermentation) to increase the potential alcohol content of the resulting wine. This practice is particularly useful in regions where grapes do not achieve full ripeness due to climate or other factors, such as cooler growing areas or years with unfavorable weather conditions.
The process works by providing additional fermentable sugars—primarily glucose and fructose—to yeast during fermentation. Yeast converts
Critics argue that excessive chaptalization can alter the natural character of the wine, making it taste less
Modern winemaking often balances chaptalization with other techniques, like careful vineyard management or blending, to enhance