The French chemist Jean-Antoine Claude Chaptal, Comte de Chanteloup (1756-1832) was under Emperor Napoleon (1769-1821) Interior and Agriculture Minister. He introduced the metric measurement and weight system in France and invented the sugar beet extraction method. By the end of the eighteenth century, the French Revolution had come to a total decline of viticulture and wine adulteration were the order of the day. Chaptal fought against it, but advocated an earlier idea of the chemist Pierre -Joseph Macquer (1718-1784). In 1801 he allowed for appropriate tax levy as Minister of Agriculture enrich of must by sugar in solid form (cane or beet sugar) or concentrated grape must to thereby the alcohol content to be able to increase.
Chaptal became famous through two documentaries on the winemaking with the titles "Traite théorice et prétique sur la culture de la vigne" (1801) and "" Art de faire, gouverner, et de perfectionner les vins "(1807). In the second he already uses 60 terms regarding the tasting of a wine (see also under wine address ). Chaptal also gained important insights into the bottle fermentation in the production of champagne, The addition of dry sugar is after him mostly as chaptalisation designated. She may not with the Nasszuckerung to be confused, later by the German chemist Ludwig Gall (1791-1863) was developed and therefore also as Gallisierung called.