What is the term for adding sugar to wine to sweeten it after fermentation?

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Multiple Choice

What is the term for adding sugar to wine to sweeten it after fermentation?

Explanation:
Back-sugaring is the term for adding sugar to wine after fermentation to increase sweetness. The important point is timing: the sugar is added to the finished wine to raise its residual sweetness without restarting fermentation. If sugar is added before or during fermentation to boost alcohol content, that’s chaptalization, not back-sugaring. Acidification is about adjusting acidity, and fermentation is the process of converting sugar to alcohol.

Back-sugaring is the term for adding sugar to wine after fermentation to increase sweetness. The important point is timing: the sugar is added to the finished wine to raise its residual sweetness without restarting fermentation. If sugar is added before or during fermentation to boost alcohol content, that’s chaptalization, not back-sugaring. Acidification is about adjusting acidity, and fermentation is the process of converting sugar to alcohol.

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