Editing Chaptalization (section)

==Process variations==
[[Image:Saccharose.svg|class=skin-invert-image|thumb|right|During fermentation, components of the sucrose molecules are converted into ethanol.]]
Different techniques are employed to adjust the level of sugar in the grape must. In the normal chaptalization process, [[cane sugar]] is the most common type of sugar added although some winemakers prefer [[beet sugar]] or [[corn syrup]]. In many wine regions, [[brown sugar]] is an illegal additive, and in regions that disallow chaptalization altogether, grape [[concentrate]] may be added.<ref name="Sogg"/> After sugar is added to the must, naturally occurring enzymes break down the [[sucrose]] molecules in sugar into [[glucose]] and [[fructose]], which are then fermented by the yeast and converted into alcohol and [[carbon dioxide]].

In warmer regions, where overripening is a concern, the opposite process of rehydration (dilution with water) and acidification is used. This is used in jurisdictions such as areas of California, where if the must has excess sugar for normal fermentation, water may be added to lower the concentration. In acidification, [[tartaric acid]] is added to the must to compensate for the high levels<ref>{{cite journal|url=http://www.oaklandmagazine.com/media/Oakland-Magazine/September-October-2006/Wine-Spirits-Hang-Time/|title=Hang Time|publisher=Oakland Magazine|date=September–October 2006|author=Daniel, Laurie|access-date=2007-04-05|archive-url=https://web.archive.org/web/20070928194317/http://www.oaklandmagazine.com/media/Oakland-Magazine/September-October-2006/Wine-Spirits-Hang-Time/|archive-date=2007-09-28|url-status=dead}}</ref> of sugar and low levels of acid naturally found in ripe grapes.<ref name="Robinson p 81">{{cite book |author=Robinson, J |title=Jancis Robinson's Wine Course |publisher=Abbeville Press |year=2003 |isbn=0-7892-0883-0 |page=81}}</ref>

In [[Champagne production]], measured quantities of sugar, wine, and sometimes [[brandy]] are added after fermentation and prior to corking in a process known as dosage. Chaptalization, on the other hand, involves adding sugar prior to fermentation. [[List of champagne producers|Champagne producers]] sometimes employ chaptalization in their winemaking when the wine is still in the form of must.<ref name="Sogg"/>

Some wine journalists contend that chaptalization allows wine makers to sacrifice quality in favor of quantity by letting vines overproduce high yields of grapes that have not fully ripened.<ref name="MacNeil p 278"/> Also, winemakers have been using technological advances, such as [[reverse osmosis]] to remove water from the unfermented grape juice, thereby increasing its sugar concentration,<ref name="Sogg"/> but decreasing the volume of wine produced.