The French chemist Jean-Antoine Claude Chaptal, Comte de Chanteloup (1756-1832) became emperor Napoleon (1769-1821) Minister of the Interior and Agriculture. He introduced the metric measurement and weight system in France and invented the method for extracting sugar from sugar beet. The French Revolution brought about a total decline in viticulture towards the end of the 18th century wine adulteration were the order of the day. Chaptal fought against this, but advocated an older idea by the chemist Pierre-Joseph Macquer (1718-1784). In 1801 he permitted this in exchange for the corresponding tax as the responsible Minister of Agriculture enrich of the must sugar in solid form (cane or beet sugar) or concentrated grape must to get the alcohol content to be able to increase.
Chaptal became famous for two documentaries about the winemaking with the titles "Traite théorice et pratique sur la culture de la vigne" (1801) and "" Art de faire, de gouverner, et de perfectionner les vins "(1807). In the second, he already uses 60 terms related to the tasting of a wine (see also under wine address ). Through numerous experiments, Chaptal also gained important knowledge regarding the bottle fermentation in the production of champagne, The addition of dry sugar is mostly considered after him chaptalisation designated. You may not with the Nasszuckerung to be confused by the German chemist Ludwig Gall (1791-1863) was developed and therefore also as Gallisierung is called.
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