Which addition of sugar creates the needed alcohol in wine?

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Multiple Choice

Which addition of sugar creates the needed alcohol in wine?

Explanation:
Chaptalization is the practice of adding sugar to grape must before or during fermentation to raise potential alcohol. Yeast converts sugar into alcohol, so supplying more fermentable sugar allows a higher eventual alcohol level. This is useful when grapes don’t accumulate enough sugar, often in cooler growing areas or with early harvests. Back sugaring involves adding sugar after fermentation, mainly to boost sweetness rather than alcohol, because most fermentation is already complete. Acidification changes acidity and does not impact sugar or alcohol, and filtration removes solids without increasing alcohol.

Chaptalization is the practice of adding sugar to grape must before or during fermentation to raise potential alcohol. Yeast converts sugar into alcohol, so supplying more fermentable sugar allows a higher eventual alcohol level. This is useful when grapes don’t accumulate enough sugar, often in cooler growing areas or with early harvests.

Back sugaring involves adding sugar after fermentation, mainly to boost sweetness rather than alcohol, because most fermentation is already complete. Acidification changes acidity and does not impact sugar or alcohol, and filtration removes solids without increasing alcohol.

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