{"api":{"host":"https:\/\/pinot.decanter.com","authorization":"Bearer M2Y2N2IyZTcyOWFlMWUyNTY2Nzc4ZGMyNTljZjA3ZjE4ZTAzNjFiN2VmODdhNDg1MGM3MjQxODg5ZTc1OTc0OA","version":"2.0"},"piano":{"sandbox":"false","aid":"6qv8OniKQO","rid":"RJXC8OC","offerId":"OFPHMJWYB8UK","offerTemplateId":"OFPHMJWYB8UK","wcTemplateId":"OTOW5EUWVZ4B"}}


Essential component of grape juice, sugar is converted into alcohol by fermentation.

In areas where there is insufficient natural sugar, more may be

added (see ‘chaptalization’). Sugar, often in the form of concentrated must, is

sometimes added to wines before bottling to improve mouth feel in dry wines or

to make a ‘medium’ style. See also ‘residual sugar’.

Written by

Latest Wine News