Inside Wine: Chaptalization
When augmenting alcohol, it's a matter of degree
Chaptalization is a process by which a vintner adds sugar to the vats of grape juice before or during fermentation in order to raise the alcohol level of the finished wine. Find out how this process originated in Napoleonic times, how it works, and where it's still practiced.
Member-Only Content
Premium SubscriptionJoin today and get immediate access to this article, and to our entire database of more than 400,000 wine ratings. It only takes moments—but it will help you drink better all year long.
Start Free 30-day Trial
Already a member? Sign In
Try Winespectator.com Free for 30 Days!
Full access to our database of more than 425,000 wine ratings
Early access to reviews on our editors' favorite just-rated wines
Wine and food pairing tool,
chefs' pairing recommendations
Best value wines and winery intel
Subscribe today
