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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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Dominik Trick

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,367 Keywords · 46,924 Synonyms · 5,323 Translations · 31,701 Pronunciations · 201,867 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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