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What is Chaptalization? Why is it needed in winemaking? Part 1 of 2

Why is sugar added to grapes in winemaking? John Paul of Cameron Winery talks in detail about Chaptalization in part 1 of 2 of this series. Specifically, John explores sucrose production in the leaves and how enzymes in the plant hydrolyze that sugar into glucose and fructose.

Thumbnail Credit: Olivia Schelly

Watch Part 2: https://www.youtube.com/watch?v=Hmaf_o14bAs

Grape sugar is Glucose and Fructose (grape sugar) but Sucrose is produced in the leaves. John Paul explains how sucrose is cleaved into glucose and fructose in the plant and how this helps to explain the result on flavors in the final wine.

John Paul of Cameron Winery produces wines in Oregon from, among others, his “Clos Electrique” vineyard site. We filmed with John Paul at Storyteller Wine Company in Portland and at the winery.

See all of our videos with John Paul of Cameron Winery:

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