Chaptalization

（重定向自Chaptalisation）

During fermentation, components of the sucrose molecules are converted into ethanol.

Chaptalization is standard in the production of champagne.

Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal. This process is not intended to make the wine sweeter, but rather to provide more sugar for the yeast to ferment into alcohol.

单词	Chaptalisation
释义	Chaptalisation 英语百科 Chaptalization （重定向自Chaptalisation） Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal. This process is not intended to make the wine sweeter, but rather to provide more sugar for the yeast to ferment into alcohol.
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