Chaptalization

Chaptalization is fairly strictly controlled in many countries, and generally only permitted in more northerly areas where grapes might not ripen enough.

ChaptalizationTo 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 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 (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 A common technique used to increase the final alcoholic strength of a wine by adding to the before or during . The practice is accepted in some regions while frowned upon or even illegal in others.

Chaptalization The addition of sugar to wine. An illegal practice in Australia. Chewy Describes rich, tannic wines that seem to be thick and full in the mouth. A positive quality in many red wines.

Chaptalization is the addition of sugar during fermentation to increase a wine's alcohol level (not permitted in California or Italy) ...

Chaptalization (Fr.) Enrichment of grape juice with sugar or concentrated must. It is authorised (within limits) in cooler regions where grapes do not achieve adequate natural ripeness.

[edit] 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, 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.

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.

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.

5% but the freshly made wines usually reach a higher level; when they do not, due to lack of sun, chaptalization is permitted. The five major grapes in order of importance are: Riesling, Gewürztraminer, Pinot Blanc, Sylvaner and Tokay.

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").

In areas where there is insufficient natural sugar, more may be added (see 'chaptalization'). Sugar, often in the form of concentrated must, is sometimes added to wines before bottling to improve mouth feel in dry wines or to make a 'medium' style.

See also: Grape, Alcohol, Region, White, Wine