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.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.
Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach

Welcome back!

Dry sugaring

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU