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(in winemaking) the correction or improvement of must by the addition of calcium carbonate to neutralize acid, or of sugar to increase alcoholic strength.
- ‘In France, for example, winemakers for centuries have used a process known as chaptalization, which is the addition of fermentable materials - including cane sugar!’
- ‘Not so many years ago the debate focused on chaptalization and acidification.’
- ‘The purists mock the practice of chapitalization and refer to it as cheating.’
- ‘Chaptalization is common in northern Europe, where grapes have to struggle to fully ripen.’
Late 19th century: from the name of Jean A. Chaptal (1756–1832), the French chemist who invented the process, + -ization (see -ize).
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