Enrichment

How does it work ?

Since the XIX century besides the chaptalization methods, new technics have been created to concentrate the sugars. Here are 5 different processes to increase the sugars concentration.

Chaptalization : The sucrose from beet or sugarcane is diluted in a small juice portion then added to the full tank.

Chaptalization : The Rectified Grape Must Concentrate (RGMC) is a sugar syrup made from treated grape must. The must undergo different treatments which includes water reduction and non-sugars molecules removal (minerals, acids, ...). The RGMC is usually added to the tank by pumping over to insure an optimal homogeneization. It also exists an other type of sugar syrup called Concentrate Must (CM) obtained by heating process. But this sirup is not recommended to enrich juice and must, because it still contains all the non-sugars molecules which may cause high modifications.

Reverse osmose is a partial deshydratation process which involved a selective membrane under high pressure. This method decreases the water level in must and juice without alterate theirs properties.

Evaporation : The water from the must is evaporated by increasing the temperature (dehydration process).

Cryofraction : The berries are frozen at -4°C then directly pressed. The contained water remains frozen which makes possible to separate the water from the sugars. In fact, the molecules with a long carbon chain -such as sugars- remain unfrozen and can be easily collected. This technic is often use to synthesis sweet wines such as Sauternes (cold storage) but it's also known as a natural process in cold climate regions to produce ice wine (frozen vines).

Evaluate grapes potential

Refractive index, brix, sugar density and temperature

An easy and efficent way to evaluate the grapes potential is the use of an aerometer or a refractometer. Please select a unit.

Corrected sugar density (kg/m³)	Brix corrigé (°Bx)

Sugars (g/L)	ABV (% v/v)

Chaptalization

The next tables are extremely useful for calculating the amount of sucrose (kg) or RGMC (hL) needed.

About the ratio/productivity rate, it depends on the vineyard/cellar caracteristics and the product colour. The ratios usually recommended are 16-16.5 for whites and 17-18.5 for reds. The average ratio of 16.83 can be kept if you have absolutely no clue of the property history.

Sucrose

Initial ABV (% v/v)	Desired ABV (% v/v)	Wine volume (hL)	Ratio sugars / 1% ABV

Required sucrose (kg)	Adjusted wine volume (hL)

CM/RGMC

Initial ABV (% v/v)	Desired ABV (% v/v)	Wine volume (hL)	CM/RGMC sugar concentration (g/L)	Ratio sugars / 1% ABV

Required CM/RGMC (hL)	Adjusted wine volume (hL)