Why Chaptalization Doesn’t Make Wine Sweeter (and What Actually Does)

Yes, chaptalization involves adding sugar during the winemaking process. No, chaptalization does not make wine sweeter. The reason: when and why the sugar is being added. It may seem contradictory at first, but it’s one of the basics for wineries and winemakers. Fermentation is when yeast turns sugar into alcohol. In chaptalization, sugar is added before fermentation strictly to give yeast more on which to feed, which drives up the alcohol by volume (ABV) but does not increase the sweetness of the wine; after fermentation, the sugar is gone. Let’s get into specifics.

What Chaptalization Is (and What it Isn’t)

So, what is chaptalization in wine making? Chaptalization is the process of increasing the alcohol by volume (ABV) of wine. Where it gets confused with adding sweetness is understandable: to increase the ABV of wine, beet or cane sugar is added to unfermented grape juice to be used as extra fuel for yeast. When the yeast feeds on the additional sugar, the ABV goes up, and the sweetness of the added sugar dissipates. In fact, during chaptalization, almost all added sugar is consumed by the yeast during fermentation, which is why the final product has a higher ABV but is not sweeter.

With chaptalization, you can think of it this way: the sugar is not being added to the wine; the sugar is being fed to the yeast. 

What Actually Makes Wine Sweet: Residual Sugar Explained

Residual sugar is the natural grape sugar (glucose and fructose) left behind at the end of fermentation and is the primary source of sweetness in wine.

In chaptalization, sugar is added before fermentation, meaning the yeast consumes all the sugar. Residual sugar is the sugar that remains after fermentation. It’s this residual sugar that generates the actual sweetness of wine and can be manipulated by winemakers to balance flavors and create specific types of wine.

Yeast will consume sugar until the yeast dies or is removed, at which point whatever sugar is left is the residual sugar. Winemakers can control the removal of yeast and thus the amount of residual sugar in a number of ways.

Winemaking Techniques that Create Sweetness Without Chaptalization

There are several methods winemakers can increase the sweetness of wine, all of which focus on residual sugar. These techniques range from how and when the grapes are harvested, through drying and freezing, to using different methods of fermentation.

  • Late-harvest grapes sit on the vine for 1-2 months after the normal harvest. Sometimes referred to as extended hang time, this allows the grapes to dehydrate, which concentrates the natural sugars and acids of the grapes. The higher concentration of natural sugars results in higher potential ABV and residual sugar, which brings up the sweetness of the wine.
  • Drying grapes achieves a similar effect as late-harvesting grapes, dehydrating and withering the grapes to increase the concentration of the natural sugars, which, much like extended hang time, leads to the coveted residual sugar.
  • Freezing grapes removes moisture in a different way: by harvesting and pressing the grapes while frozen. Leaving grapes on the vine until the first freeze forces the grapes to be pressed while frozen, which leaves the water in the grapes while the natural sugary grape juice flows out. This is how ice wine (or eiswein) is made.

Fermentation methods can be modified to ensure more residual sugar is left behind, usually by killing or removing yeast before all the sugar has been consumed. Cold shocking, which drops the temperature below 41° F (5° C), kills or stalls the yeast, ending fermentation. Fortification (adding spirits during fermentation) also kills the yeast. Filtration uses filters to get rid of the yeast, which also ceases fermentation.

Find Wholesale Sugar at Bremer Ingredients for Wine Chaptalization

 If you’re looking for the bulk sugar you need to increase the ABV (but not the sweetness) of your wine through chaptalization, we invite you to contact us today to talk about how our immensely dedicated customer-service team can help you get what you need when you need it.

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Locally Grown, Globally Loved: The Value of Michigan-Sourced Cherries

Michigan cherries are extremely versatile in food production, especially for Michigan producers. While Michigan cherries can be sweet or tart, they all share a couple of common attributes: robust flavor and reliable quality. This makes them perfect for use in bulk as dried fruit or cherry filling to enhance not only the flavor of your products, but also the sustainability, ease, and effectiveness of quality control, the local economy, the trust of your customers, and much more. It sounds like a lot, but let’s get into it.

The Peak Flavor and Freshness of Michigan Cherries

Here’s something cherry farmers already know: Michigan (northern Michigan in particular) is one of the best places in the entire world to grow cherries. Farmers produce tart and sweet cherries with bold flavor and consistent quality, which makes them beautifully suited for food production.

Michigan’s climate and soil are ideal for cherries for many reasons. First, Lake Michigan moderates temperatures for the inland crops, helping to fight against any drastic weather changes as winter turns to spring, encouraging the cherries to bloom at precisely the right time (that is, not too soon). Plus, northern Michigan’s rolling hills work to keep cold air in the valleys and warm air on the hills, allowing farmers to plant and care for their crops with minimal susceptibility to unexpected or severe weather changes.

Why Locality Matters

For Michigan food producers, the worldwide demand for Michigan cherries comes with yet another benefit: they’re local. What exactly are the benefits of sourcing local ingredients for bulk food production? Let’s get into some of the most beneficial:

Sustainability

Sustainability is important for all manufacturers in every facet of business, so being able to lower your carbon footprint by sourcing bulk ingredients locally is highly enticing for food producers and end-user consumers, who continue to expect and seek sustainable products. Shorter truck and train rides use less fuel and minimize carbon emissions. Plus, with shorter trips, the likelihood of delays or lost shipments decreases immensely, giving you a more reliable and more environmentally friendly supply chain. Your reliability increases even further when taking advantage of Bremer’s dedicated fleet to get your locally sourced ingredients to you on time.

Quality Control

It’s easy for a Michigan food producer to visit a Michigan supplier and check out the products before accepting a bulk delivery, whereas it is much less convenient to do the same with an overseas supplier. Along those lines, other countries may have different industry standards that need to be taken into account. Working with local suppliers also allows for more flexibility, like last-minute changes or additions to orders.

Transparency

It’s far simpler to have full transparency and trust when face-to-face visits can happen regularly rather than one or two times annually. Frequent visits between producers and suppliers help monitor freshness, develop products, including specialized products, set expectations, and keep everyone fully informed.

Supporting The Local Economy

The local economy gets stronger when food producers source local ingredients. Buying locally supports and creates local jobs, which then leads to more spending throughout the community, boosting the economy of the entire area.

Discover More Michigan-Sourced Products in Bulk

At Bremer Ingredients, we go beyond just offering premium dried cherries. We’re proud to also provide high-quality Michigan-sourced blueberries and cranberries, carefully selected to meet the highest standards. Whether you’re looking to stock up for large-scale production or retail distribution, our dried fruits are available in bulk quantities to suit your business needs. Partner with Bremer to receive the very best in locally sourced, trusted dried fruit, straight from Michigan farms to your operation.

Find Bulk Michigan-Sourced Cherries with Bremer Ingredients 

Receive your bulk Michigan-sourced cherries from Bremer Ingredients. Get in touch with us today to discuss your needs and how we can deliver Michigan cherries to you for use in your products.

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John Gilbert Cultivates Authentic Relationships as Bremer’s Greater Detroit Territory Manager

Bremer Ingredients is excited to welcome John Gilbert as the company’s new Territory Manager for the Greater Detroit Area. With years of experience in a variety of industries including automotive, construction, and utilities, John brings a strong work ethic and diverse perspective to this position. John’s career has introduced him to places and experiences alike, but he’s now drawn to Bremer’s strong foundation and genuine customer relationships.

Building on Bremer’s Company Values in Sales

John’s natural passion for people and excitement for tackling new challenges made him a perfect fit as the Greater Detroit Territory Manager at Bremer. As he interacts with prospective and existing clients in his role, John cultivates authentic relationships by taking the time to truly educate himself on each client’s company and their specific business needs. Approaching each interaction with authenticity, John’s main focus is trying to help a customer instead of forcing a sale. John values Bremer’s person-first relationships by being consistent, as well as showing customers commitment and sincerity.

Looking Towards The Future of Bremer

With a bright future ahead of him at Bremer, John is enthusiastic about additional success and the continued strength he can bring to the company. He is excited to identify new business opportunities and expand market research for the ingredient industry. Making an impact not only at Bremer but also on the businesses Bremer serves is a driving force of John’s motivation as the Greater Detroit Territory Manager.

Discover Authentic Partnerships with Bremer

 At Bremer, we care about people. For more information about our services and how we can meet your bulk ingredient needs, contact us. Our team is always looking to connect and start a lasting, meaningful relationship.

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Sea Salt vs Table Salt: Their Uses & Benefits

Salt is an important ingredient for a variety of recipes, whether you’re seasoning chicken or baking cupcakes. Sea salt and table salt are both popular choices, but which one should you choose? Both types have different components that separate their flavor profile. Discover the differences between sea salt and table salt to learn more about which salt best fits your cooking or baking needs.

What is Sea Salt?

Sea salt is produced by the evaporation of saltwater by the sun, wind, and time. It carries trace minerals such as calcium, magnesium, and iron, and is usually available in fine grains and crystals. Due to the trace minerals, sea salt is known for having more of a complex, full-bodied flavor. The crystals are usually bigger, and are available in forms of flakes that are popular for finishing purposes. Sea salt is commonly used to enhance recipes with its bold flavor profile and more defined crystal size. At Bremer, our bulk sea salts are purified, and are most commonly used for items like salad dressings, margarine, canned vegetables, and pickled vegetables.

What is Table Salt?

Table salt is produced by mining from underground deposits. Table salt is processed to remove minerals and impurities, and is typically fortified with iodine to prevent clumping and create a fine texture. Table salt has a sharper taste due to the elimination of minerals and impurities, and is commonly used in small quantities for baking. Too much table salt can cause a metallic taste, so it’s important to use this ingredient in moderation. For a fine-textured salt, explore Bremer’s salts, which include iodized salt options.

What’s the Difference between Sea Salt and Table Salt?

The main differences between sea salt and table salt are the taste, texture, process, and shelf life. Sea salt brings a richer, complex flavor, and is used in flake form for topping off baked goods and recipes. Table salt is best used in small doses, ringing  true to its name. Sea salt has a crunchier, flakier texture, while table salt is fine and made to dissolve. Sea salt lasts longer and has a longer shelf life compared to table salt, due to the added iodine and preservatives. Table salt can last up to five years before its minerals break down over time.

Fulfill All Your Sea Salt & Table Salt Needs At Bremer

No matter what type of salt you’re looking for, Bremer supplies a variety of types for your bulk ingredient needs. From bulk sea salt and iodized salt to flour salt and reduced salt alternatives, Bremer makes sure to deliver quality items at competitive prices.

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