Chaptalization
The chaptalization consists in adding Sucre to the Moût to increase the degree of final alcohol of the Vin. The addition of 17 grams sugar per liter led to the production of an additional degree of alcohol. In Europe, this process is especially used in the septentrional areas, where the climatic conditions limit the natural sugar formation in the Raisin. It is covered by a precise regulation.
In the case of the wine making, chaptalization is sometimes replaced by certain techniques of car-enrichment. Most widespread is incontestably the Osmose reverses. These techniques consist in withdrawing from must a certain quantity of water. It results a concentration from it from the others made up (of which sugar).
The techniques of car-enrichment have the disadvantage to decrease the effective quantity of must (of water is withdrawn) whereas chaptalization increases it (approximately 0,6 added sugar liter/Kg).
History
Chaptalization is practiced in France since the end of the 18th century.It is Jean-Antoine Chaptal which invented this process in 1801 to increase the alcoholic strength of the wines and to improve their conservation at the same time. It described it in a book published in 1801, art to make, control and improve the wines .
Regulation
August 1st