Chaptalization

Wines from cooler climates (read Northern Europe) tend to have lower alcohol levels (less ripe) and wine makers often resort to chaptalization to get sugar levels up to minimal standards. ❋ Unknown (2010)

There is no chaptalization (the process of adding sugar to unfermented grape must), no acidification and only natural yeasts are used. ❋ Unknown (2010)

He also invented “chaptalization”: In a cloudy year with little sunshine, alcohol levels in fermenting wine could be maintained by adding sugar. ❋ James Burke (2007)

It is of course possible to adjust the acidity by the addition of certain compounds, which is strictly illegal in France, but interestingly the French can add sugar chaptalization to their wines to promote a good fermentation, but that practice is banned in Australia. ❋ Unknown (2007)

Pichler makes a point of saying there is no fining, no concentration of the must, and no chaptalization, as these wines are, in his words, “the essence of natural winemaking.” ❋ Jr. Robert M. Parker (2005)

The pH is remarkably high (3.87) and the natural alcohol (no chaptalization) is over 13%, so this is a surprisingly powerful offering. ❋ Jr. Robert M. Parker (2005)

Through appropriate yield reduction, neither chaptalization nor deacidification is necessary. ❋ Jr. Robert M. Parker (2005)