Enrichment of wines: locut. Who says enrichment of the wine, says enrichment by the sugar added to the must before or during the
fermentation is chaptalization. This technique was developed at the beginning of the XNUMXth century by the French scholar Chaptal.
It compensates for grape ripeness defects, that is to say the lack of sun in certain vineyards.
So, is it possible with 1,7 kg of sucrose (sugar) incorporated in the white musts and 1,8 kg in the reds per hecto ...
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