Which is the addition of sugar to a wine to sweeten it?

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Multiple Choice

Which is the addition of sugar to a wine to sweeten it?

Explanation:
Back-sugaring is the addition of sugar to a wine after fermentation to increase its sweetness. This is done once fermentation is finished and the wine is stabilized, so the added sugar boosts sweetness without producing more alcohol through ongoing fermentation. In contrast, chaptalization adds sugar to the grape must before or during fermentation to raise potential alcohol, not to sweeten; acidification adjusts acidity, and fining clarifies or stabilizes the wine.

Back-sugaring is the addition of sugar to a wine after fermentation to increase its sweetness. This is done once fermentation is finished and the wine is stabilized, so the added sugar boosts sweetness without producing more alcohol through ongoing fermentation. In contrast, chaptalization adds sugar to the grape must before or during fermentation to raise potential alcohol, not to sweeten; acidification adjusts acidity, and fining clarifies or stabilizes the wine.

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