A term formerly used for the addition of sugar to grape must to increase the alcohol content. However, this does not mean sweetening the wine (as is often misunderstood), but merely adding sugar as a basis for the subsequent alcoholic fermentation. The process is named after the French chemist Jean-Antoine Claude Chaptal (1756-1832), who was in favour of the process as Minister of Agriculture in France. Strictly speaking, chaptalisation usually refers to the addition of sucrose or beet sugar (see also dry sugaring). In many sources, however, this is used as a synonym for enrichment (EU naming standard) regardless of the means used.
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