You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Wet sugaring

This process (also referred to as wet improvement) is also known as 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 Act, but was permitted until 1975 under transitional regulations; in Austria it had always been prohibited.

Voices of our members

Thorsten Rahn

The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,403 Keywords · 47,035 Synonyms · 5,323 Translations · 31,737 Pronunciations · 205,273 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon