1. What is Wine Chaptalisation?

Chaptalisation is the process of adding sugar to unfermented grape must to increase the alcohol content after fermentation. This technique is used when grapes don't reach optimal sugar levels due to cool climate conditions.

2. How Does the Calculator Work?

The calculator uses the chaptalisation formula:

Where:

• \( Target Brix \) — Desired sugar content (°Brix)
• \( Current Brix \) — Current sugar content (°Brix)
• \( Volume \) — Volume of must (L)

Explanation: The formula calculates the amount of sugar (in kg) needed to raise the must's sugar content from current to target Brix level for the given volume.

3. Importance of Chaptalisation

Details: Proper chaptalisation ensures balanced alcohol levels in wine, improves fermentation stability, and enhances wine quality by achieving optimal sugar-to-alcohol conversion.

4. Using the Calculator

Tips: Enter target and current Brix values in °Brix, volume in liters. All values must be valid (Brix > 0, volume > 0, target Brix > current Brix).

5. Frequently Asked Questions (FAQ)

Q1: What is the maximum allowed chaptalisation?
A: Legal limits vary by region, typically allowing 2-3% alcohol increase. Always check local regulations before chaptalising.

Q2: What type of sugar should I use?
A: Use refined white sugar (sucrose) as it dissolves easily and doesn't impart off-flavors to the wine.

Q3: When is the best time to add sugar?
A: Add sugar before fermentation begins, dissolved in a small amount of must or water to ensure even distribution.

Q4: Does chaptalisation affect wine taste?
A: When done properly, it should not affect taste negatively. It simply increases potential alcohol without altering flavor profile.

Q5: Can I chaptalise during fermentation?
A: It's best to add sugar before fermentation starts. Adding during fermentation can stress yeast and cause stuck fermentation.