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The practice of chaptalisation consists simply of adding sugar to grape musts, particularly those that are incapable of reaching a sufficiently high degree of alcohol naturally after fermentation.
A document that outlines the relevant legislation from various regions will aid in interpretation of results from FSA surveillance of chaptalisation of wine sold in the UK. It will suggest whether there has been an infringement of chaptalisation law.
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The expected outcome of this project is to create a compendium of law relating to the chaptalisation of wine within the EU Member States. This will be a working document that will show how much sugar can be added to wine in each region.
The approach taken will involve establishing dialogue with official laboratories or specific national and international associations of wine producers and collecting information on regional legislation. This data will be compiled, areas of deficiency identified and addressed, and a final report completed.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.