Chaptalization
From EncycloWine
Chaptalization is the process of adding sugar to unfermented wine must in order to increase the alcohol content after fermentation.
Chaptalization
Chaptalization is the process of adding sugar to the fermenting vat, which is converted to ethyl alcohol by the yeast. This is often done when grapes have not ripened adequately.
Chaptalization: The addition of sugar to the must early on during fermentation in order to increase a wine's alcohol content. All the sugar is converted to alcohol and the process is not used to "sweeten".
Chaptalization: The addition of sugar to juice before and/or during fermentation, used to boost sugar levels in underripe grapes and alcohol levels in the subsequent wines.
Chaptalization
Named after its "inventor" Jean-Antoine Chaptal who suggested adding sugar to under-ripe juice before FERMENTATION so that more ALCOHOL could be produced.
Chaptalization
The process of adding sugar to unfermented grape must before fermentation so that more alcohol can be produced. Named after its inventor Jean-Antoine Chaptal.
chaptalization, 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.
Chaptalization (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.
Chaptalization: The process of adding sugar to fermenting grapes in order to increase alcohol.
Chardonnay: Arguably the best and most widely planted white wine grape in the world.
Chaptalization - 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.
Chaptalization
is the addition of sugar during fermentation to increase a wine's alcohol level (not permitted in California or Italy) ...
Chaptalization: is the addition of "foreign" sugars (beet or cane) to a must in order to raise the final alcoholic content of the wine.
Clean: having no off-odors or off-tastes.
Chaptalization
Slightly naughty winemaking trick in which the alcoholic strength of a wine is increased by the addition of sugar to crushed grapes before fermentation takes place. Can be useful if your grapes aren't ripe enough.
CHAPTALIZATION
The practice of adding sugar to grape juice (must) prior to fermentation. This is also known as sugaring. This is allowed in some areas of the world that have difficulty bringing grapes to full maturity (alcohol levels).
Chaptalization: The act of adding sugar to grape juice or must early in the fermentation to correct for natural deficiencies in poor vintages when grape ripening is slow or incomplete.
chaptalizationTechnique of adding sugar to the grapes or must to balance the wine. CharmatMethod of making sparking wine in large, pressurized tanks instead of individual bottles. Generally used for less expensive wines.
CHAPTALISATION (CHAPTALIZATION)
Addition of sugar in the vintage, controlled by the law, in order to obtain a good balance of the wine by increase in the high content in alcohol when this one is too weak.
CHARDONNAY ...
Chaptalization
Chaptalization means adding sugar before or during fermentation to raise the alcohol level. This process usually takes place in cold climates in which the grapes may not ripen sufficiently to generate enough alcohol.
Chaptalization - despite it is frequently practiced in the northern and cool areas of France - is usually done in low quality and value wines, ...
"Off" years may require "chaptalization", (ie: addition of some sugar to bring the wine to optimum alcohol content), ...
A third method sometimes employed is adding sugar to the juice to gain that extra sweetness and to offset especially acidic grapes normally grown in cooler climates. This is called chaptalization.
Quality proved excellent throughout the region, wines that combine purity of flavour with great ripeness and firm acidity. High degrees in good vineyards made chaptalization unnecessary.
In the process, the skins are separated from the juice, an important difference over the red wine process. Some adjustments are sometimes made to the acid or sugar levels at this stage (the addition of sugar is called "chaptalization").
Burgundy, Australia, California--to correct deficient acidity by adding acid. When overdone, it leads to unusually sharp, acidic wines. However, it is illegal in Bordeaux and Burgundy to both chaptalize and acidify a wine. See also chaptalization.
 See also: Grape, Wine, White, Alcohol, Sweet
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