Mosel region during this difficult period. At the turn of the twentieth century, the process became controversial in the French wine industry with vignerons in the Languedoc protesting the production of "artificial wines" that flooded the French wine market and drove down prices. In June 1907, huge demonstrations broke out across the Languedoc region with over 900,000 protesters demanding that the government take action to protect their livelihood. Riots in the city of Narbonne prompted Prime Minister Georges Clemenceau to send the French army to the city. The ensuing clash resulted in the death of five protesters. The following day, Languedoc sympathizers burned the prefecture in Perpignan. In response to the protests, the French government increased the taxation on sugar and passed laws limiting the amount of sugar that could be added to wine. Process variations Different techniques are employed to adjust the level of sugar in the grape must. In the normal chaptalization process, cane sugar is the most common type of sugar added although some winemakers prefer beet sugar or corn syrup. In many wine regions, brown sugar is an illegal additive, and in regions that disallow chaptalization altogether, grape concentrate may be added. After sugar is added to the must, naturally occurring enzymes break down the sucrose molecules in sugar into glucose and fructose, which are then fermented by the yeast and converted into alcohol and carbon dioxide. In warmer regions, where overripening is a concern, the opposite process of rehydration (dilution with water) and acidification is used. This is used in jurisdictions such as areas of California, where if the must has excess sugar for normal fermentation, water may be added to lower the concentration. In acidification, tartaric acid is added to the must to compensate for the high levels of sugar and low levels of acid naturally found in ripe grapes. In Champagne production, measured quantities of sugar, wine, and sometimes brandy are added after fermentation and prior to corking in a process known as dosage. Chaptalization, on the other hand, involves adding sugar prior to fermentation. Champagne producers sometimes employ chaptalization in their winemaking when the wine is still in the form of must. Some wine journalists contend that chaptalization allows wine makers to sacrifice quality in favor of quantity by letting vines overproduce high yields of grapes that have not fully ripened. Also, winemakers have been using technological advances, such as reverse osmosis