This process, also known as gallification (also wet improvement) after its inventor Ludwig Gall (1791-1863), is the addition of dry sugar (sucrose) dissolved in water to grape must before or during fermentation. The aim was to increase the alcohol content of the wine pressed by fermentation of this sugar and to reduce the proportion of titratable acids. However, this also increases the water content. The use of sugar water was subject to maximum limits in Germany and was only permitted during certain periods of time. Wet sugaring was banned in Germany by the 1971 Wine Law, but was permitted by transitional regulations until 1975; in Austria, this has always been prohibited.
See the permitted form of sugar addition under the keywords enrichment (to grape must = increase in alcohol) and sweetening (to wine = increase in residual sugar) as well as with regard to acid reduction under deacidification. Complete lists of the numerous vinification measures and cellar techniques, as well as the types of wine, sparkling wine and distillate regulated by wine law are contained under the keyword vinification. Comprehensive information on wine law can be found under the keyword wine law.