Wet sugaring

This process (also called wet improvement) is also called gallisation after the inventor Ludwig Gall (1791-1863). This refers to the addition of dry sugar (sucrose) dissolved in water to the grape must before or during fermentation. Fermentation of this sugar increases the alcohol content of the wine and reduces the proportion of titratable acids. However, using water as a solvent also increases the water content. The use of sugar water was subject to maximum limits in Germany. Wet sugaring was banned in Germany by the 1971 wine law, but permitted by transitional regulations until 1975; in Austria it had always been prohibited.

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!

Wet 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

PREMIUM PARTNERS:

Welcome back!

Please Note:

Wet 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

PREMIUM PARTNERS: