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.
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