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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