Chaptalization is the process of adding sugar to unfermented grape must increase the alcohol content after fermentation. The technique is named after its developer, the chemist Jean-Antoine-Claude Chaptal. This process is not intended to taste the wine sweeter, but rather to provide more sugar for the yeast to ferment into alcohol.
Chaptalization has generated controversy and discontent in the French wine industry due to advantages that the process is perceived to give producers in poor climate areas. The French government regulates the amount of sugar that can be added to wine for this reason.