This process (also referred to as wet improvement) is also known as gallisation after the inventor Ludwig Gall (1791-1863). This refers to the addition of dry sugar (sucrose) dissolved in water to the grape must before or during fermentation. Fermentation of this sugar increases the alcohol content of the wine and reduces the proportion of titratable acids. However, using water as a solvent also increases the water content. The use of sugar water was subject to maximum limits in Germany. Wet sugaring was banned in Germany by the 1971 Wine Act, but was permitted until 1975 under transitional regulations; in Austria it had always been prohibited.
Other forms of sugar addition are described under enrichment (to grape must = increase in alcohol) and sweetening (to wine = increase in residual sugar). For acid reduction, see deacidification.
For information on the production of alcoholic beverages, see Champagne (sparkling wines), distillation (distillates), speciality wines, spirits (types), winemaking (wines and wine types) and wine law (wine law issues).
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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“