What is chaptalization?

• A. Addition of water to the must to reduce sugar.
• B. Aging the wine in oak to increase body.
• C. Addition of grape sugar before fermentation; used in cool regions where full ripeness is not achieved.
• D. Using a wild yeast strain to ferment.

Answer: (C)

Chaptalization is the practice of adding grape sugar to the must before fermentation to raise the sugar level, allowing the wine to develop a higher potential alcohol. It’s especially used in cool regions where grapes don’t fully ripen and accumulate enough sugar. The added sugar is fermentable, so the yeast converts it to alcohol, rather than leaving the wine sweeter. This is different from adding water (which would dilute sugar), aging in oak to change texture, or using a wild yeast strain (which is about fermentation organisms, not sugar adjustment).