Label
All
0
Clear all filters

Enrichment: Technique

Appears in
Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

The enrichment material may be added before and/or during fermentation. Both sugar and acid tend to inhibit yeast growth, however. Adding the enriching sugar when fermentation is already fully under way avoids the delay which could ensue if it were added to the unfermented must. It is also favoured as a way of extending the fermentation by some winemakers, especially in Burgundy.

About 1.8 kg/4 lb of sugar is needed to raise the alcoholic strength of 1 hl of wine by 1% (slightly less for less dense white and rosé wine musts), which means that stacks of sugar sacks can be a regular sight in many large and not-so-large French wine cellars.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title