« Back to Glossary Index

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)

« Back to Glossary Index