Work out wine chaptalisation instantly with clear inputs, formula shown and shareable results.
Potential alcohol is Brix times a conversion factor of 0.55-0.62 depending on yeast and fermentation conditions. Chaptalisation adds sugar to close the gap: roughly 1.05 kg of sugar per hectolitre per degree Brix, accounting for the volume the sugar itself occupies.
Potential alcohol
Potential ABV % = Brix x conversion factor
Sugar addition
Sugar (kg) = must volume (L) x Brix deficit / 100 x 1.05
Enrichment of must is regulated and often prohibited or capped by wine law. Confirm the rules for your appellation before adding sugar.
No. It is permitted in some regions and prohibited or capped in others, particularly in warm-climate appellations. Maximum enrichment is usually limited to 1.5-3% ABV where allowed.
It raises alcohol without adding flavour or extract, so heavily chaptalised wines can taste thin and unbalanced. It is intended to correct a poor season, not to replace ripeness.