Chaptalisation is the process of adding sugar to the must to get a higher alchol percentage in the final wine. This method was devised by Jean-Antoine Chaptal, hence the name ‘chaptalize’. In German, however, it is also called “Anreicherung”, “Verbesserung” or “Zuckerung”. In warm climates such as southern Europe and California chaptalisation is forbidden. In cooler wine regions (e.g. Northern Europe), where it is more difficult to harvest ripe grapes with sufficient high sugar levels, chaptalisation may be permitted, but is subject to strict rules.