Can you even "sugar" wine - 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 misunderstood so often. Under no circumstances should you imagine winegrowers hooded by them who, in the night and in the fog, in theirs wine cellar sneak and empty into the tanks and barrels unauthorized sugar sacks.
Possible sugars depend on the type of wine, the quality of the wine, the stage of wine-making 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 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 between the EU regulations wine-legally regulated two terms enrich (Adding to grapes, grape or wine in order to increase alcohol content ) and sweetening (Addition to the finished wine for the purpose of increasing the sugar content). 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,