When is RCGM typically used in the winemaking process?

RCGM, or rectified concentrated grape must, is commonly used in winemaking to enhance the sugar content of the must prior to or during fermentation. This is especially important in regions or vintages where the natural sugar levels of the grapes are low, which could otherwise lead to wines with insufficient alcohol content or lacking complexity. By adding RCGM, winemakers can ensure that the fermentation process ferments a more balanced must, leading to a wine that has a richer flavor profile and desired alcohol level.

The application of RCGM at this stage also allows for more control over the fermentation process, enabling winemakers to achieve specific stylistic goals for their wines. Using RCGM during other stages, such as after fermentation or during aging, does not focus on enhancing sugar content but rather on flavor development, color enhancement, or clarity, making these applications less relevant for sugar boosting purposes.