Chaptalization is the process of adding sugar to grape juice or must before fermentation, which will boost the alcohol level in the finished wines. This process is practiced in cool weather regions, where under ripeness are a problem and the sugar level of the grapes is too low to rich the desired alcohol level. Control of chaptalization is fairly strict in many countries. The legality of chaptalization process varies by country, region, forms of sugar and even wine type. After sugar is added to the grape juice or must, naturally-occurring enzymes convert the sucrose molecules in sugar into glucose and fructose, which are then fermented by the yeast and producing alcohol and carbon dioxide.
|Volume of must, juice|
|Actual brix of must, juice||°Bx|
|Desired brix of must, juice||°Bx|
|Brix Level of the high brix component||°Bx|
|Amount of high brix component to be add|