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protesting the production of "artificial wines" that flooded the French wine market and drove down prices. In June 1907, huge demonstrations broke out across the
Languedoc region with over 900,000 protesters demanding that the government take action to protect their livelihood. Riots in the city of
94:
The legality of chaptalization varies by country, region, and even wine type. In general, it is legal in regions that produce grapes with low sugar content, such as the northern regions of France, Germany, and the United States. Chaptalization is, however, prohibited in
Argentina, Australia,
266:
In warmer regions, where overripening is a concern, the opposite process of rehydration (dilution with water) and acidification is used. This is used in jurisdictions such as areas of
California, where if the must has excess sugar for normal fermentation, water may be added to lower the
289:
Some wine journalists contend that chaptalization allows wine makers to sacrifice quality in favor of quantity by letting vines overproduce high yields of grapes that have not fully ripened. Also, winemakers have been using technological advances, such as
79:
industry due to advantages that the process is perceived to give producers in poor-climate areas. In response to violent demonstrations by protesters in 1907, the French government began regulating the amount of sugar that can be added to wine.
408:
Dispensation to add another 0.5% ABV may be given in years when climatic conditions have been exceptionally unfavorable. National wine regulations may further restrict or ban chaptalization for certain classes of wine.
435:) is naturally low in sugar. However, individual states may still create their own regulations; California, for example, prohibits chaptalization, although California winemakers may add grape
1203:
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830:
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282:
are added after fermentation and prior to corking in a process known as dosage. Chaptalization, on the other hand, involves adding sugar prior to fermentation.
314:
Control of chaptalization is fairly strict in many countries, and generally only permitted in more northerly areas where grapes might not ripen enough. In the
211:. In response to the protests, the French government increased the taxation on sugar and passed laws limiting the amount of sugar that could be added to wine.
989:
423:, federal law permits chaptalization when producing natural grape wine from juice with low sugar content. This allows chaptalization in cooler states such as
138:
While the process has long been associated with French wine, the first recorded mention of adding sugar to must in French literature was the 1765 edition of
726:
167:
industry was hard hit by severe weather that created considerable difficulty for harvesting ripened grapes in this cool region. A chemist named
1207:
171:
suggested
Chaptal's method of adding sugar to the must to help wine makers compensate for the effects of detrimental weather. This process of
168:
294:
to remove water from the unfermented grape juice, thereby increasing its sugar concentration, but decreasing the volume of wine produced.
127:
as a sweetening agent. While not realizing the chemical components, Roman winemakers were able to identify the benefits of added sense of
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958:
1132:
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1452:
416:
whether or not the wines are "natural," i.e. without sugar. Other areas, such as France, do not have such label requirements.
203:
to the city. The ensuing clash resulted in the death of five protesters. The following day, Languedoc sympathizers burned the
152:
discovered that the actual chemical benefit of adding sugar to must was an increase in alcohol to balance the high acidity of
1274:
937:
227:
Different techniques are employed to adjust the level of sugar in the grape must. In the normal chaptalization process,
684:
271:
is added to the must to compensate for the high levels of sugar and low levels of acid naturally found in ripe grapes.
1098:
902:
804:
770:
663:
328:
319:
88:
734:
160:, Jean-Antoine-Claude Chaptal began advocating the technique as a means of strengthening and preserving wine.
1478:
1483:
1248:
Gabriel
Yravedra. El fraude de la chaptalizaciĂłn en vinos de la UniĂłn Europea. AMV Ediciones, Madrid, 2014.
524:
283:
61:
1242:
182:
At the turn of the twentieth century, the process became controversial in the French wine industry with
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1370:
144:, which advocated the use of sugar for sweetening wine over the previously accepted practice of using
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sometimes employ chaptalization in their winemaking when the wine is still in the form of must.
1042:
95:
California, Italy, Portugal, Spain and South Africa. Germany prohibits the practice for making
796:
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may be added. After sugar is added to the must, naturally occurring enzymes break down the
1154:
8:
1542:
1408:
1360:
1260:
176:
54:
965:
1398:
595:
196:
685:"Council Regulation (EC) No 479/2008 on the common organisation of the market in wine"
655:
649:
243:
is an illegal additive, and in regions that disallow chaptalization altogether, grape
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659:
615:
490:
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65:
50:
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During fermentation, components of the sucrose molecules are converted into ethanol.
412:
In some areas, such as
Germany, wine regulations dictate that the wine makers must
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rather than any perceived increase in sweetness. In 1801, while in the services of
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in Italy, Greece, Spain, Portugal, Cyprus, and regions of southern France
1522:
1473:
1436:
1133:"What's Lurking in Your Wine? Fish Bladders, Egg Whites, and Mega Purple"
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19:
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is the most common type of sugar added although some winemakers prefer
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Chaptalization has generated controversy and discontent in the
24:
1252:
1011:"United States Federal Regulations, Title 27, Section 24.177"
509:
473:
468:
391:
372:
353:
219:
124:
43:
39:
27:, chaptalization is often used to boost the alcohol level of
990:"Europa.eu, Press releases rapid: Agriculture and Fisheries"
620:
546:
Countries and regions where chaptalization is not permitted
387:
368:
349:
116:
46:
57:. The technique is named after its developer, the French
964:. UK Food Standards Agency. October 2005. Archived from
453:
Countries and regions where chaptalization is permitted
1084:
1082:
1080:
318:, the amount of chaptalization allowed depends on the
1088:
119:
has been part of the process of winemaking since the
278:, measured quantities of sugar, wine, and sometimes
175:(improvement) helped sustain wine production in the
1116:
1077:
91:specifying the legality of the practice within EU.
748:
1027:
1025:
1023:
1534:
306:Chaptalization is standard in the production of
64:. This process is not intended to make the wine
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31:grapes that have not fully ripened on the vine.
1201:
1107:
1020:
828:
643:
641:
1268:
936:. German Wine Institute. 2003. Archived from
813:
1093:. Mitchell Beazley Publishing. p. 242.
911:
869:
779:
892:
754:
638:
83:Chaptalization is sometimes referred to as
68:, but rather to provide more sugar for the
1275:
1261:
1041:Herbst, Ron; Herbst, Sharon Tyler (1995).
788:
647:
829:Daniel, Laurie (September–October 2006).
1202:Chorniak, Jeff (August–September 2002).
679:
677:
675:
442:
301:
218:
106:
18:
1453:Clarification and stabilization of wine
724:
115:The technique of adding sugar to grape
1535:
928:
926:
720:
718:
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708:
692:Official Journal of the European Union
402:12.5%–13.5% depending on region
1256:
1045:. Barron's Educational Services, Inc.
672:
504:Qualitätswein bestimmter Anbaugebiete
214:
179:region during this difficult period.
1206:. WineMaker Magazine. Archived from
447:
1016:. Department of the Treasury. 2004.
923:
705:
297:
111:French chemist Jean-Antoine Chaptal
13:
1043:"Wine Dictionary - chaptalization"
833:. Oakland Magazine. Archived from
14:
1554:
1204:"How Sweet It Is: Chaptalization"
1195:
1070:Brazil Federal Decree 99066/1990
992:. European Parliament. 2007-12-17
694:: 148/52–54 (Annex V). 2008-06-06
267:concentration. In acidification,
1516:
1089:Johnson, H; Robinson, J (2005).
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1147:
1125:
1063:
1049:
1034:
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982:
951:
897:. Abbeville Press. p. 81.
89:European Union wine regulations
1282:
959:"Guide to EU Wine Regulations"
822:
795:. Simon and Schuster. p.
654:. Workman Publishing. p.
148:. In 1777, the French chemist
1:
1479:Glossary of viticulture terms
1056:Brazil Federal Law 7678/1988
895:Jancis Robinson's Wine Course
727:"Inside Wine: Chaptalization"
631:
502:for Tafelwein, Landwein, and
1484:Glossary of winemaking terms
1177:"¿Qué es la chaptalización?"
1155:"Correção do grau alcoólico"
7:
761:. Harper Collins. pp.
609:
62:Jean-Antoine-Claude Chaptal
10:
1559:
1404:Yeast assimilable nitrogen
1122:Johnson and Robinson, 326.
792:Vintage: The Story of Wine
102:
16:Process in wine production
1512:
1494:History of the wine press
1461:
1445:
1417:
1384:Sparkling wine production
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1243:Chaptalization Calculator
378:12% (white), 12.5% (red)
359:11.5% (white), 12% (red)
72:to ferment into alcohol.
49:in order to increase the
38:is the process of adding
1489:Wine tasting descriptors
431:where the native grape (
251:molecules in sugar into
239:. In many wine regions,
195:prompted Prime Minister
1379:Malolactic fermentation
1091:The World Atlas of Wine
758:A Short History of Wine
427:, or in states such as
386:1.5% ABV (12
1230:Cite journal requires
857:Cite journal requires
725:Sogg, D (2002-03-31).
311:
224:
112:
32:
443:Countries and regions
367:2% ABV (16
348:3% ABV (24
305:
222:
110:
87:, for example in the
22:
934:"Quality categories"
893:Robinson, J (2003).
755:Phillips, R (2000).
340:from chaptalization
276:Champagne production
1409:Yeast in winemaking
1361:Carbonic maceration
789:Johnson, H (1989).
648:MacNeil, K (2001).
333:Allowable increase
284:Champagne producers
1399:Traditional method
312:
225:
215:Process variations
197:Georges Clemenceau
163:In the 1840s, the
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33:
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1300:Late harvest wine
616:Alcohol by volume
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320:wine growing zone
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733:. Archived from
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298:Current legality
154:underripe grapes
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51:alcohol content
42:to unfermented
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1157:. 2 March 2018
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1135:. 29 June 2016
1124:
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1113:Robinson, 270.
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859:|journal=
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651:The Wine Bible
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150:Pierre Macquer
141:L'Encyclopedie
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36:Chaptalization
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1210:on 2009-02-12
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1179:. 5 July 2016
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1100:1-84000-332-4
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971:on 2012-02-07
967:
960:
954:
940:on 2008-07-31
939:
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920:MacNeil, 278.
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904:0-7892-0883-0
900:
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837:on 2007-09-28
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806:0-671-68702-6
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772:0-06-621282-0
768:
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737:on 2008-12-02
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576:Prädikatswein
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1371:Fermentation
1337:
1223:cite journal
1212:. Retrieved
1208:the original
1181:. Retrieved
1171:
1159:. Retrieved
1149:
1139:February 19,
1137:. Retrieved
1127:
1118:
1109:
1090:
1065:
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994:. Retrieved
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973:. Retrieved
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750:
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55:fermentation
35:
34:
1474:Wine bottle
1446:Other steps
1437:Wine cellar
1394:SĂĽssreserve
831:"Hang Time"
534:Long Island
520:Switzerland
515:New Zealand
437:concentrate
245:concentrate
241:brown sugar
201:French army
169:Ludwig Gall
165:German wine
77:French wine
1543:Winemaking
1353:Maceration
1343:Wine press
1333:Destemming
1284:Winemaking
1214:2002-10-01
996:2008-11-21
975:2008-11-21
944:2008-10-02
841:2007-04-05
741:2007-04-05
698:2008-11-21
632:References
567:California
237:corn syrup
233:beet sugar
229:cane sugar
205:prefecture
85:enrichment
1305:Noble rot
557:Australia
552:Argentina
495:Champagne
433:Muscadine
308:champagne
209:Perpignan
188:Languedoc
184:vignerons
133:mouthfeel
1537:Category
1320:Pressing
1183:19 April
1161:19 April
610:See also
586:Portugal
491:Burgundy
487:Bordeaux
336:Maximum
257:fructose
193:Narbonne
158:Napoleon
29:Riesling
1504:Terroir
1462:Related
1310:Vintage
1292:Harvest
763:195–196
572:Germany
562:Austria
500:Germany
429:Florida
419:In the
253:glucose
249:sucrose
186:in the
103:History
66:sweeter
59:chemist
1469:Winery
1432:Solera
1097:
901:
803:
769:
662:
601:
538:Oregon
483:Alsace
479:France
464:Canada
459:Brazil
425:Oregon
280:brandy
123:added
121:Romans
53:after
25:Alsace
1419:Aging
1014:(PDF)
969:(PDF)
962:(PDF)
688:(PDF)
591:Spain
581:Italy
510:Japan
506:(QbA)
474:China
469:Chile
414:label
177:Mosel
125:honey
70:yeast
44:grape
40:sugar
1236:help
1185:2022
1163:2022
1141:2024
1095:ISBN
899:ISBN
863:help
801:ISBN
767:ISBN
660:ISBN
621:Brix
574:for
536:and
397:Zero
329:Zone
255:and
129:body
117:must
47:must
1427:Oak
797:395
338:ABV
274:In
235:or
207:in
131:or
23:In
1539::
1227::
1225:}}
1221:{{
1079:^
1022:^
925:^
913:^
871:^
854::
852:}}
848:{{
799:.
781:^
765:.
729:.
707:^
690:.
674:^
658:.
656:47
640:^
532::
493:,
489:,
485:,
481::
439:.
383:C
375:)
364:B
356:)
345:A
322:.
263:.
135:.
99:.
1276:e
1269:t
1262:v
1238:)
1234:(
1217:.
1187:.
1165:.
1143:.
1103:.
999:.
978:.
947:.
907:.
865:)
861:(
844:.
809:.
775:.
744:.
701:.
668:.
394:)
392:L
390:/
388:g
373:L
371:/
369:g
354:L
352:/
350:g
310:.
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