{"id":2935,"date":"2021-03-03T13:43:29","date_gmt":"2021-03-03T13:43:29","guid":{"rendered":"https:\/\/johnc127.sg-host.com\/?post_type=glossary&#038;p=2935"},"modified":"2021-03-03T13:45:41","modified_gmt":"2021-03-03T13:45:41","slug":"chaptalization","status":"publish","type":"glossary","link":"https:\/\/hoepler.at\/en\/glossary\/chaptalization\/","title":{"rendered":"Chaptalization"},"content":{"rendered":"<div class=\"product\"><div class=\"product\">\n<p class=\"wp-block-paragraph\">The Chaptalization of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. The maximum permitted limit for chaptalization of Austrian Qualit\u00e4tswein (quality wine) is 3.4kg of sucrose to 100 litres of grape must, which equates to a maximum increase of 2% alcohol by volume.<\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>The Chaptalization of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. The maximum permitted limit for chaptalization of Austrian Qualit\u00e4tswein (quality wine) is 3.4kg of sucrose to 100 litres of grape must, which equates to a maximum increase of 2% alcohol [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"parent":0,"template":"","glossary-cat":[],"class_list":["post-2935","glossary","type-glossary","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chaptalization - H\u00f6pler Winery<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hoepler.at\/en\/glossary\/chaptalization\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chaptalization - H\u00f6pler Winery\" \/>\n<meta property=\"og:description\" content=\"The Chaptalization of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. The maximum permitted limit for chaptalization of Austrian Qualit\u00e4tswein (quality wine) is 3.4kg of sucrose to 100 litres of grape must, which equates to a maximum increase of 2% alcohol [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/hoepler.at\/en\/glossary\/chaptalization\/\" \/>\n<meta property=\"og:site_name\" content=\"H\u00f6pler Winery\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/hoepler\/\" \/>\n<meta property=\"article:modified_time\" content=\"2021-03-03T13:45:41+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/hoepler.at\\\/en\\\/glossary\\\/chaptalization\\\/\",\"url\":\"https:\\\/\\\/hoepler.at\\\/en\\\/glossary\\\/chaptalization\\\/\",\"name\":\"Chaptalization - H\u00f6pler Winery\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/hoepler.at\\\/en\\\/#website\"},\"datePublished\":\"2021-03-03T13:43:29+00:00\",\"dateModified\":\"2021-03-03T13:45:41+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/hoepler.at\\\/en\\\/glossary\\\/chaptalization\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/hoepler.at\\\/en\\\/glossary\\\/chaptalization\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/hoepler.at\\\/en\\\/glossary\\\/chaptalization\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/hoepler.at\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Glossary Terms\",\"item\":\"https:\\\/\\\/hoepler.at\\\/en\\\/glossary\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Chaptalization\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/hoepler.at\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/hoepler.at\\\/en\\\/\",\"name\":\"Weingut H\u00f6pler\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/hoepler.at\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/hoepler.at\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/hoepler.at\\\/en\\\/#organization\",\"name\":\"Weingut H\u00f6pler\",\"alternateName\":\"H\u00f6pler\",\"url\":\"https:\\\/\\\/hoepler.at\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/hoepler.at\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/hoepler.at\\\/wp-content\\\/uploads\\\/2020\\\/07\\\/cropped-hoepler_logo-scaled-1.jpg\",\"contentUrl\":\"https:\\\/\\\/hoepler.at\\\/wp-content\\\/uploads\\\/2020\\\/07\\\/cropped-hoepler_logo-scaled-1.jpg\",\"width\":512,\"height\":512,\"caption\":\"Weingut H\u00f6pler\"},\"image\":{\"@id\":\"https:\\\/\\\/hoepler.at\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/hoepler\\\/\",\"https:\\\/\\\/www.instagram.com\\\/hoeplerwinery\\\/\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Chaptalization - H\u00f6pler Winery","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/hoepler.at\/en\/glossary\/chaptalization\/","og_locale":"en_US","og_type":"article","og_title":"Chaptalization - H\u00f6pler Winery","og_description":"The Chaptalization of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. 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