Simply put, it is adding sugar to the grape juice to increase the potential alcohol of the wine.

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It is often used in northern Europe which sometimes stuggles to ripen its grapes in its cooler climes. Another technique, enrichment, can be used to increase the potential alcohol of a wine – this is the addition of rectified concentrated grape must (RCGM).

The addition of sugar or RCGM is falling, perhaps due to climate change.

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