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Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal.[1] This process is not intended to make the wine sweeter, but rather to provide more sugar for the yeast to ferment into alcohol.[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.
Chaptalization is sometimes referred to as enrichment, for example in the European Union wine regulations specifying the legality of the practice within EU.[2]
The legality of chaptalization varies by country, region, and even wine type. In general, it is legal in regions that produce grapes with low sugar content, such as the northern regions of France, Germany, and the United States. Chaptalization is, however, prohibited in Argentina, Australia, California, Italy, Portugal, Spain and South Africa. Germany prohibits the practice for making Prädikatswein.
- ^ a b MacNeil, K (2001). The Wine Bible. Workman Publishing. p. 47. ISBN 1-56305-434-5.
- ^ "Council Regulation (EC) No 479/2008 on the common organisation of the market in wine" (PDF). Official Journal of the European Union: 148/52–54 (Annex V). 2008-06-06. Retrieved 2008-11-21.