Chaptalization: depending on the maturity of the
grapes and their natural sugar concentration, il can be necessary to enrich the
grape juice with sugar to get the desired alcohol content (11%) of the basis
wine. Thus we add beet, cane or grape sugar (rectified concentrated must) to
the must (grape juice). 16.83 g/l are needed to get 1% alcohol proof. The wine grower can decide to privilege a
great maturity of the grape to avoid adding sugar and get a more expressive champagne.
