sweet winemaking, the production of wines with noticeable amounts of residual sugar which may vary considerably in alcoholic strength and production techniques. Local regulations differ significantly but, with a few exceptions, non-grape sugar may be added only (and rarely) for the purposes of chaptalization, to increase the final alcoholic strength, and not to add sweetness after fermentation. The most common method of sweetening basic wine is the addition of some form of sweet grape juice, followed by stabilization (for any wine containing sugar is theoretically susceptible to a second fermentation).
