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Lexicon

The largest wine encyclopedia in the world with 26,621 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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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The world's largest Lexicon of wine terms.

26,621 Keywords · 47,085 Synonyms · 5,317 Translations · 31,953 Pronunciations · 229,845 Cross-references

made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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