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Yes, in a number of ways. You could fortify the wine with brandy spirit before fermentation has completed (like what they do to port) which would leave sugar in the juice. You could harvest the grapes later in the year (like what is done in Germany) when they've shriveled and concentrated their sugars. Also, you could simply add sugar to the juice after it has fermented, a process known as chaptalisation when done to sparkling wines.

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14y ago

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