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Dry sugaring

Addition of dry sugar such as beet sugar (crystal 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 homogenizer) is used for this purpose. The official term for dry sugaring is enrichment, and in some countries also chaptalisation. In contrast, the addition of sugar to the finished wine in order to increase the residual sugar content; see under Sweetening.

Complete lists of the numerous vinification measures and cellar techniques, as well as the types of wine, sparkling wine and distillate regulated by wine law are included under the heading "Vinification". Comprehensive information on wine law can be found under the keyword wine law.

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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.

25,898 Keywords · 46,879 Synonyms · 5,330 Translations · 31,235 Pronunciations · 179,523 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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