Can sugar be added to grape juice get extra percent of alcohol?

Adding sugar to grape juice can indeed increase the potential alcohol content through a process called chaptalization. Sugar, typically in the form of sucrose, is added to the grape juice before or during fermentation. The yeast will then convert the added sugar into ethyl alcohol and carbon dioxide, resulting in a higher alcohol content in the final wine.

The practice of chaptalization has been used for centuries and is allowed in various wine-producing regions with certain regulations and limits. The amount of sugar that can be added varies depending on the region and wine style. It is essential to carefully control the amount of added sugar to maintain balance and avoid producing a wine with high alcohol levels and an unbalanced flavor profile.

Adding sugar solely to increase alcohol content without considering the overall harmony and quality of the wine is generally not recommended, as it can potentially lead to an unpleasant wine. Skilled winemakers aim to achieve a harmonious balance between sugar, acidity, alcohol, and other flavor components to create a well-rounded and complex wine.