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Dry sugaring

Addition of dry sugar such as beet sugar (granulated sugar) or sucrose to grapes, grape must, partially fermented grape must or young wine for the purpose of increasing alcohol. A sugar dissolver (container with homogeniser) is used for this purpose. The common term for dry sugaring is enrichment, and in some countries colloquially also chaptalisation. In contrast to this is the addition of sugar to the finished wine in order to increase the residual sugar content. See sweetening with regard to wine regulations within the EU.

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Egon Mark

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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

The world's largest Lexicon of wine terms.

26,444 Keywords · 47,022 Synonyms · 5,321 Translations · 31,777 Pronunciations · 210,004 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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