Does chaptalization ring a bell? In fact, this process is inherited from Jean-Antoine Chaptal, the French chemist, physician and politician. Chaptalization involves adding sugar to the must (the mixture obtained by pressing the grapes) to increase the alcohol content after alcoholic fermentation. The theory is that adding 16.83 grams of sugar to a liter of mixture gains one degree of alcohol. Added sugar also acts as a preservative, preventing the development of yeast and germs.

So why chaptalize? There are two main reasons. First of all, in terms of taste, chaptalizing and therefore increasing the alcohol content helps to achieve a better balance on the palate. In fact, some under-ripe grapes don’t contain enough sugar to produce the necessary alcohol, so it’s essential to capitalize on this shortfall. Another, more prosaic reason concerns conservation. In the 18th century, when chaptalization was invented, glass bottles with corks were not widely used, and wines could only be cellared for a few months. In fact, we need preservatives, and it just so happens that alcohol, whose level can be increased by chaptalization, saves time!

Today, however, chaptalization is largely regulated. Already, it’s banned in southern vineyards, where the sunshine enables grapes to ripen properly, as they are quite sweet and don’t need additional sugars. In northern vineyards, where grapes can lack sunshine and sweetness, chaptalization is permitted, but only at a certain rate. These are government establishments that set precise proportions according to the sugar needs of each northern vineyard.