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Enrich

enrichir, enrichissement (F)
enrichment, chaptalise (GB)

Addition of sugar in various forms to fresh grapes, grape must, partially fermented grape must, young wine (not yet fully fermented) and wine. The terms alcohol increase, improvement, chaptalisation or vintage improvement are also used for this. 17 to 19 grams of sugar per litre of wine increases the alcohol content by approx. 1% vol. However, the process has nothing to do with sweetening a wine (increasing the residual sugar) or spriting (adding alcohol to the finished wine). The aim is to increase the natural alcohol content in the wine by fermenting the additional sugar.

Maximum limits

The EU wine market organisation (CMO), which came into force in August 2009, has resulted in amended guidelines. The maximum limits vary depending on the wine-growing zone. The maximum fortification level in zone A (e.g. Germany except Baden) is a maximum of 3.0% vol (until 2008 it was 3.5), in zone B (e.g. Germany Baden, Austria) 2.0% vol (until 2008 it was 2.5), and in zone C (e.g. Italy, France, Greece, Portugal, Spain) a maximum of 1.5% vol (until 2008 it was 1.0). In years with extremely unfavourable weather conditions, an increase of these limits by 0.5% vol. can be applied for.

Means and methods

Various means or methods are permitted, whereby the use of a certain method/means excludes the others. The first form is the addition of sugar-containing agents. Concentrated grape must (but not grape must), RCGM (rectified concentrated grape must) and sucrose (beet sugar) are permitted. The second form of enrichment is a concentration (dehydration) of grape must (osmosis) and wine (freeze concentration). However, a concentration may not result in a reduction of more than 20% in the initial volume; or the natural alcohol content (total alcohol content in the wine before any enrichment) may be increased by a maximum of 2% vol. The use of sucrose (dried sugar) is generally permitted in wine-growing zones A and B, but only in certain countries in wine-growing zone C. It is not permitted in certain départements. This is not permitted in certain departments of France, as well as in Greece, Italy, Portugal, Spain and Cyprus.

Total alcohol content

The maximum total alcohol content of fortified wines without geographical origin per wine-growing zone is: 11.5% vol in A, 12% vol in B, 12.5% vol in C I, 13% vol in C II and 13.5% vol in C III. By way of derogation, red wines in A may be fortified to a maximum of 12% vol and in B to 12.5% vol alcohol content. For wines with a geographical origin, i.e. country wine(PGI wine) and quality wine (PDO wine), no value is specified, unlike in the past. However, the EU member states are obliged to set maximum limits. Enrichment has (in contrast to the past) no effect on the limit values for sweetening. For the Prädikatswein quality level, fortification is generally prohibited in Germany and Austria (here also the Kabinett quality level) in accordance with state laws. See specific values under the countries.

Further information

For the production of alcoholic beverages, see Champagne (sparkling wines), distillation (distillates), spirits (types), winemaking (wines and wine types) and wine law (wine law issues).

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Markus J. Eser

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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

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