Monday, October 17, 2016

Chaptalization


Sometimes when a producer is making wine, he/she will discover even before fermentation is complete that the finished product will not possess enough alcohol. As to what qualifies as enough alcohol depends on the grape variety, wine structure/style and winemaker’s taste. So what can be done? Sugar can be added, not to increase the sweetness of the wine, but to provide more food for the yeast to feed on creating more alcohol. This is chaptalization. Only one problem! This process is not allowed everywhere in the world. Generally, cooler regions that don’t get substantial heat units to create enough sugar in the grapes that translate into potential alcohol are allowed, but even in some of these, it is forbidden.

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