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. This process is not intended to make the wine sweeter, but rather to provide more sugar for the yeast to ferment into alcoho...
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http://en.wikipedia.org/wiki/Chaptalization
The act of adding sugar to grape juice or must early in the fermentation to correct for natural deficiencies. These happen in poor vintages when grape ripening has been slow or incomplete. Illegal in California, chaptalization is permitted elsewhere by U.S. law and by other nations of the world. Winemakers who are forced by adverse climate to chapt...
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http://www.edenwines.co.uk/Glossary_c.html
Slightly naughty winemaking trick in which the alcoholic strength of a wine is increased by the addition of sugar to crushed grapes before fermentation takes place. Can be useful if your grapes aren't ripe enough. In France it occurs commonly in Beaujolais, Bordeaux, Alsace and Burgundy, although the best producers will often shun this practice. Na...
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http://www.encyclo.co.uk/local/20433
A winemaking process where sugar is added to the must to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately.
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http://www.encyclo.co.uk/local/20673
The act of adding sugar to grape juice or must early in the fermentation to correct for natural deficiencies.
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http://www.nebraskawines.com/wine-glossary/
The addition of sugar (usually beet or cane) to the must during fermentation to raise the potential alcohol. Named after Comte Antoine Chaptal, a minister to Napoleon from 1800-1805.
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http://www.supplewine.com/wine101/glossary/
when sugar is added to wine before or during fermentation to increase alcohol levels. Chaptalization is illegal in some parts of the world, and highly controlled in others.
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http://www.vinology.com/dictionary/
The process of adding sugar to fermenting grapes in order to increase alcohol.
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http://www.wineonline.ie/library/glossary.htm
A winemaking process where sugar is added to the must to increase the alcohol content in the fermented wine
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https://en.wikipedia.org/wiki/Glossary_of_wine_terms
The act of adding sugar to grape juice or must early in the fermentation to correct for natural deficiencies in poor vintages when grape ripening is slow or incomplete. It is illegal in California and Oregon, but is permitted in other states by U.S. law and by other nations of the world.
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https://www.encyclo.co.uk/local/22305
The addition of sugar to juice before and/or during fermentation, used to boost alcohol levels in wines made from under-ripe grapes. Adding sugar prior to fermentation doesn
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https://www.encyclo.co.uk/local/22314
a method of increasing the alcohol in a wine by adding sugar to the must before or during fermentation.
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https://www.infoplease.com/dictionary/chaptalization
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