What does the term 'enrichment' refer to in winemaking?

The term 'enrichment' in winemaking specifically refers to the process of increasing sugar levels in the must (the crushed grape mixture) before fermentation begins. This technique is often employed in regions where grapes may not achieve the desired sugar concentration due to climatic conditions. By elevating the sugar levels, winemakers can ensure that the resulting wine has a higher alcohol content and a more balanced flavor profile, especially in cooler climates where grapes may struggle to ripen fully.

This practice is crucial because sugar is what yeast converts to alcohol during fermentation, so adjusting sugar levels can directly influence the final style and characteristics of the wine. Enrichment techniques can include adding sugar (sucrose), concentrating the juice via methods like cryo-extraction, or using specific grape varieties with higher natural sugar content.

The other options focus on different aspects of winemaking. Fortification occurs after fermentation, blending refers to combining different grape varieties for complexity and flavor, and aging involves maturing wine to develop its characteristics, none of which align with the specific meaning of enrichment.