Chaptalization

Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation.

[1] Chaptalization has generated controversy and discontent in the French wine industry due to advantages that the process is perceived to give producers in poor-climate areas.

In response to violent demonstrations by protesters in 1907, the French government began regulating the amount of sugar that can be added to wine.

[4] In the 1840s, the German wine industry was hard hit by severe weather that created considerable difficulty for harvesting ripened grapes in this cool region.

A chemist named Ludwig Gall suggested Chaptal's method of adding sugar to the must to help wine makers compensate for the effects of detrimental weather.

In June 1907, huge demonstrations broke out across the Languedoc region with over 900,000 protesters demanding that the government take action to protect their livelihood.

[8] In Champagne production, measured quantities of sugar, wine, and sometimes brandy are added after fermentation and prior to corking in a process known as dosage.

[9] Also, winemakers have been using technological advances, such as reverse osmosis to remove water from the unfermented grape juice, thereby increasing its sugar concentration,[3] but decreasing the volume of wine produced.

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