chaptalization [shap-tuh-luh-ZAY-shuhn]

from

The procedure of adding sugar to grape juice or MUST prior to or during FERMENTATION; also called sugaring. When natural grape sugars aren’t high enough to produce reasonable ALCOHOL levels (sugar is converted to alcohol during fermentation), chaptalization is used to attain the necessary sugar levels. Chaptalization is usually practiced when grapes don’t fully ripen, which can happen in cool-weather regions or during poor-growing seasons. When used properly, chaptalization allows the production of full, rich wines with sufficient alcohol levels to give them BALANCE. This procedure is legal (with certain restrictions) in France and Germany, but it is illegal in California and Italy, although addition of GRAPE CONCENTRATE is allowed. Chaptalization is legal in other parts of the United States such as Oregon and New York.