1. Why add sugar

葡萄酒发酵的过程是葡萄糖和酵母作用产生二氧化碳和酒精，如果酿酒师认为葡萄糖分不够，酿造出的葡萄酒达不到期望的酒精度，那么他便可以选择在发酵前加入适量糖分。当然，除了提升酒精度，加糖也会提升终葡萄酒的甜度。这一方法的发明人是简-安东尼-克莱德·查普特(jean-antoine-claude chaptal)，因此加糖的外文名称为“chaptalization”，即“chaptal”的应用名词形式。

The process of wine fermentation is the interaction of glucose and yeast to produce carbon dioxide and alcohol. If the wine maker thinks that the glucose content is not enough and the wine can not reach the desired alcohol content, he can choose to add appropriate amount of sugar before fermentation. Of course, in addition to improving the alcohol content, sugar can also improve the sweetness of the final wine. The inventor of this method is Jean Antoine Claude Chaptal, so the foreign name of adding sugar is "chaptalization", which is the applied noun form of "Chaptal".

2. 加糖反应过程

2. Sugar addition reaction process

一旦糖被加入未发酵的葡萄汁中，酶会将糖中的蔗糖分子转化为葡萄糖与果糖。之后，在发酵过程中，酵母开始消耗葡萄糖与果糖(包括葡萄汁本身含有的葡萄糖)，产生酒精和二氧化碳。

Once the sugar is added to the unfermented grape juice, the enzyme converts the sucrose molecules in the sugar into glucose and fructose. Then, during the fermentation process, the yeast begins to consume glucose and fructose (including the glucose contained in the grape juice itself) to produce alcohol and carbon dioxide.

3. 加糖历史

3. History of sugar addition

加糖其实是一种很古老的葡萄酒酿造技术，一般被认为起源于法国，但也有人认为这一方法源于罗马。在1907年之前，加糖在法国十分流行。由于加糖成本低，一大批廉价葡萄酒吞噬了法国市场。这种葡萄酒被标为“人工葡萄酒”，大大拉低了法国葡萄酒的水平，法国人民开始抗议。这次抗议变得十分激烈，甚出动了队进行调解。终，法国采取了行动，通过法律规范可加入的糖分剂量，并且增加对加糖的税收。这一法律走出了加糖规范的步。

Sugar is actually a very old wine making technology, which is generally believed to have originated in France, but some people think that this method originated from Rome. Before 1907, sugar was very popular in France. Due to the low cost of sugar, a large number of cheap wine gobbled up the French market. This wine was labeled "artificial wine", which greatly lowered the price level of French wine, and the French people began to protest. The protest became so intense that officials even sent out teams to mediate. In the end, France took action to regulate the amount of sugar that could be added by law and increase taxes on sugar. This law is a step out of the sugar standard.

4. 加糖规范

4. Specification of sugar addition

那么如今加糖有什么规范呢?其实世界上大多数产酒国都对加糖控制得十分严格，比如阿根廷、澳大利亚、葡萄牙、西班牙和意大利等国根本不允许加糖;法国、德国、英国、加拿大、美国和新西兰等国的部分产区允许加糖，但对加糖剂量控制十分严格。加糖已经洗去了曾经廉价的标签，成为了一种在部分产区受法律限制的酿酒工艺。

In fact, most wine producing countries in the world strictly control sugar addition. For example, Argentina, Australia, Portugal, Spain and Italy are not allowed to add sugar at all; France, Germany, Britain, Canada, the United States and New Zealand are allowed to add sugar, but the sugar dosage is strictly controlled. Sugar has washed away the once cheap label and has become a wine making process restricted by law in some regions.