Sweetening Finished Wine VS. Chaptalization.
Conventionally-produced wine can be sweetened by adding grape concentrate (aka SUGAR syrup) mega purple, syrup, sugar or another chemical AFTER fermentation. Chaptalization, on the other hand, is the addition of sugar BEFORE or DURING fermentation to increase the overall alcohol content of the finished wine (remember, sugar is what converts to alcohol during fermentation). Higher alcohol wines are fuller bodied. Chaptalization, if used, is typically done in cool climate areas where the fruit can't fully ripen and develop enough natural sugar to make a delicious wine; conversely, it's prohibited in warmer climate regions, like California, Spain and Italy, because the grapes in those regions develop plenty of their own natural sugars for winemaking.
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