Can you "sugar" wine at all - that is sugar admit in any form? Well - this question is not so easy to answer and there are probably very few topics at winemaking that are so often misunderstood. One should not imagine hooded winemakers among them, who are in their night and fog wine cellar sneak in and empty sugar bags into the tanks and barrels without permission.
Possible sugaring depends on the type of wine, the quality of the wine, the stage of winemaking and the type of sugar ( dry sugar. wet sugar. grape. RTK = Rectified grape must concentrate). The climate / weather of the wine-growing region concerned and the country-specific wine law concerns must also be taken into account. Because it doesn't matter whether the wine from the cool north with often less sugar or from the hot south with often plenty of sugar, but often less acidity stems in the berries.
The colloquially common, but rather negatively charged and misleading terms “sugaring” or “sugaring” mean the addition of sugar in various forms in different stages of winemaking. But it has to go through between EU regulations two terms regulated by law enrich (Addition to grapes, grape or wine to increase alcohol content ) and sweetening (Addition to the finished wine to increase the sugar content). Depends on the Residual sugar amount in the wine the taste designations of dry to sweet (see a list below sugar content ).
Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,