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EU-standard designation for the addition of sugar in various forms to fresh Grape , Grape , Partially fermented grape must or wine New (not yet finished fermented wine). Therefore, the increase in alcohol terms, enhancement, are chaptalisation or Lesegutaufbesserung used. An amount of 17 to 19 grams of sugar per liter of wine will increase the alcohol content of about 1% vol. The process, however, has nothing to do with the Sweetening a wine (where an increase in the residual sugar is) or the Spriten (alcohol addition to the already finished wine) to do. The goal is, through the fermentation of sugar added to the natural alcohol content in wine to increase.
By August 2009 valid EU wine market organization (CMO) resulted in revised guidelines. The limits vary depending on Growing zone different. The maximum accumulation rate is in Zone A (eg, non-growing region of Baden Germany) more than 3,0% vol (until 2008 it was 3.5), in zone B (eg, Germany Baden, Austria) 2, 0% vol (until 2008 it was 2.5), and in zone C (eg Italy, France, Greece, Portugal and Spain) than 1,5% vol (until 2008 it was 1.0). In years of exceptionally bad weather conditions can be applied by Member States, a volume increase these limits by 0.5%.
According to EU regulations are allowed for the alcohol increase various means and methods, wherein the application of a particular procedure, the other excludes. Fresh grapes, grape must in fermentation or new wine by adding Concentrated grape must , RTK (rectified concentrated grape must) and with chaptalisation Sucrose (Beet sugar), in addition to grape must, by partially Concentration (Including osmosis or reverse osmosis), as well as wine by freeze concentration. For premium wine is enriching in Germany and Austria (here, the quality level of Cabinet ) in accordance with state laws prohibited in principle.
The concentration of grape must or wine may not have any reduction in output volume by more than 20% result, and may the natural alcoholic strength by up to 2% by volume can be increased. The use of sucrose is generally in the wine-growing zones A and B, allowed in wine-growing zone C but only in certain countries (it is prohibited in certain departments of France, and Greece, Italy, Portugal, Spain and Cyprus). It is noted that a total ban was scheduled to sucrose because it contradicts the goal of a production limit. However, this was then allowed by opposition from Germany and Austria, but in some cases.
The total alcohol content of fortified wines without geographical origin (formerly Table Wine ) shall not exceed: 11.5% vol in wine-growing zone A, 12% vol in B, 12.5% â€‹â€‹vol in CI, 13% vol at C II and 13,5% vol in C III. Deviating from red wines in A to a maximum of 12% vol and may be in B enriched to 12.5% â€‹â€‹vol. For wines with geographic origin PGI wine = Wine Country , wine PDO = â€‹â€‹Quality wine is in contrast to earlier no value given. The EU Member States are obliged to set appropriate limits on their own responsibility. Enrichment (as opposed to earlier) has no effect on the limits for a Sweetening . Refer to the specific values â€‹â€‹under Germany and Ã–sterreich , and sometimes other countries.