Wine words A-Z – C for chaptilisation

In certain cooler climate wine regions, the grapes may not ripen sufficiently to produce a must high enough in sugar. In such cases, you are permitted to chaptalise, i.e. add beet or cane sugar to enrich the unfermented grape must. This will lead to an increase in alcohol content after fermentation. This practice is also known as must enrichment.

It is strictly forbidden in many countries and regions. However, it is generally allowed in some regions where the grapes tend to have low sugar content, for example some regions in Germany and northern France.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s