Sugaring

addition of sugar (GB)

sucrage (F)

Is it even allowed to "sugar" wine - that is, to add sugar in any form? Well - this question is not so easy to answer and there are probably very few topics in winemaking that are so often misunderstood. It should not be understood to mean disguised winemakers sneaking into their wine cellars at night and emptying unauthorised bags of sugar into the tanks and barrels.

Types of sugar

Possible sugaring depends on the type of wine, the wine quality level, the stage of vinification and the type of sugar (dry sugar, wet sugar, grape must, RCGM = rectified grape must concentrate). The climate/weather of the wine-growing region in question and the country-specific wine law requirements must also be taken into account. It makes a difference whether the wine comes from the cool north with often less sugar content or from the hot south with often plenty of sugar but often less acidity in the berries.

Difference between fortification and sweetening

The colloquial but rather negative and misleading terms "fortifying" or "sweetening" refer to the addition of sugar in various forms at different stages of winemaking. However, a distinction must be made between the two terms regulated by EU wine regulations enrichment (addition to grapes, grape must or wine to increase the alcohol content) and sweetening (addition to the finished wine to increase the sugar content). Depending on the amount of residual sugar in the wine, the flavour designations range from dry to sweet (see a list under sugar content).

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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Sugaring

Types of sugar

Difference between fortification and sweetening

Further information

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