from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. the addition of sugar to grape juice in the fermentation of wine. Usually done if the grapes are thought to lack enough natural sugars for the desired alcohol content.
from The Century Dictionary and Cyclopedia
- n. In wine-making, a process of adjusting or correcting the percentages of free acid and sugar in the must of any vineyard in which, as in ‘bad years,’ the proportion has changed. Chaptal's method was to add the calculated weight of sugar and to neutralize the excessive acid by means of powdered marble. See gallization.
Named after Jean-Antoine Chaptal, who developed the process. (Wiktionary)