Enrichment: Technique

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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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.