to remove water from the unfermented grape juice, thereby increasing its sugar concentration, but decreasing the volume of wine produced. Current legality Control of chaptalization is fairly strict in many countries, and generally only permitted in more northerly areas where grapes might not ripen enough. In the European Union, the amount of chaptalization allowed depends on the wine growing zone. Dispensation to add another 0.5% ABV may be given in years when climatic conditions have been exceptionally unfavorable. National wine regulations may further restrict or ban chaptalization for certain classes of wine. In some areas, such as Germany, wine regulations dictate that the wine makers must label whether or not the wines are "natural," i.e. without sugar. Other areas, such as France, do not have such label requirements. In the United States, federal law permits chaptalization when producing natural grape wine from juice with low sugar content. This allows chaptalization in cooler states such as Oregon, or in states such as Florida where the native grape (Muscadine) is naturally low in sugar. However, individual states may still create their own regulations; California, for example, prohibits chaptalization, although California winemakers may add grape concentrate. Countries and regions Countries and regions where chaptalization is permitted Brazil Canada Chile China France: Alsace, Bordeaux, Burgundy, Champagne Germany for Tafelwein, Landwein, and Qualitätswein bestimmter Anbaugebiete (QbA) Japan New Zealand Switzerland United Kingdom United States: Long Island and Oregon Countries and regions where chaptalization is not permitted Australia Austria California Germany for Prädikatswein Italy Portugal Spain South Africa See also Alcohol by volume Brix Sugars in wine References External links Chaptalization Calculator Gabriel Yravedra. El fraude de la chaptalización en vinos de la Unión Europea. AMV Ediciones, Madrid, 2014. Winemaking