chaptalization

Chaptalization is also practiced to increase the alcoholic strength if necessary.

Chaptalization is the legal addition of sugar to wine during fermentation.

If the naturally generated temperature is too low, chaptalization may be carried out.

The legality of chaptalization varies by country, region, and even wine type.

If necessary, chaptalization is also carried out in order to boost the alcoholic strength by volume.

Chaptalization, on the other hand, involves adding sugar prior to fermentation.

In commercial winemaking, chaptalization is subject to local regulations.

Chaptalization, as this process is called, is legal, but it's not supposed to be overdone.

It is called chaptalization and it makes the wine more alcoholic."

In the European Union, the amount of chaptalization allowed depends on the wine growing zone.

The process of adding sugar to unfermented wine in order to increase the final alcohol level is known as chaptalization after him.

Although the sugar content is quite high, under English conditions it will usually require some chaptalization to bring the level of alcohol into the 10-12% range.

Maximum chaptalization levels are established at 3 g/l (glucose + fructose).

Fermentation is done in the tank, like the white wine, and then followed by monitoring of the temperature, chaptalization, etc.

Most Alsatian wines undergo chaptalization, in which sugar is added before or during fermentation.

National wine regulations may further restrict or ban chaptalization for certain classes of wine.

It must also have an alcohol content of at least 13 percent without chaptalization, the adding of sugar during fermentation.

Chaptalization is permitted here and can help wine makers compensate for the under ripeness of the grapes in some years.

The process is called chaptalization.

Alcoholic fermentation takes place in tanks, as for white wine, and temperatures, chaptalization, etc. are carefully controlled.

Champagne producers sometimes employ chaptalization in their winemaking when the wine is still in the form of must.

In the United States, federal law permits chaptalization when producing natural grape wine from juice with low sugar content.

Chaptalization is carried out if the natural alcohol content is not enough: this process is regulated.

Châteauneuf-du-Pape wines are often high in alcohol, typically 13-15%, and must be minimum 12.5% under the appellation rules with no chaptalization allowed.

Then, many growers resort to chaptalization, the addition of sugar to build up alcoholic content, and this is when the flabby wines begin to appear.