Is it allowed to "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 in the winemaking that are so often misunderstood. One should not imagine that undercover winegrowers, who at night and fog in their wine cellar sneak and empty sugar sacks into the tanks and barrels without permission.
A possible sugaring depends on the type of wine, the quality of the wine, the stage of the wine making process and the type of sugar ( dry sugar. wet sugar. grape. RTK (Rectified grape must concentrate). The climate / weather conditions of the vineyard concerned and the country-specific wine law concerns must also be taken into account. Because it does matter whether the wine comes from the cool north with often less sugar or from the hot south with often abundant sugar, but often less acidity originated in the berries.
The commonly used, but rather negatively charged and misleading terms "saccharification" or "sugaring" are understood to mean the addition of sugar in various forms at different stages of winemaking. But it has to be in between EU regulations wine-legally regulated two terms enrich (Addition to grapes, grape or wine in order to increase alcohol content ) and sweetening (Addition to the finished wine for the purpose of increasing sugar content) can be distinguished. Depends on the Residual sugar amount In wine, the taste designations of dry to sweet (see a list below) sugar content ).
Complete listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,