Today sugar is usually added in order to boost the alcohol levels of flabby, unripe wines rather than for sweetness, although a degree of chaptalization is permitted in the wines of many countries.
Nutildags tilføres sukker for at forøge alkoholmængden i slappe og umodne vine snarere end for sødmens skyld, selv om en vis grad af chaptalisering er tilladt i de fleste lande.