Sugar industry

agrifood craftwork or factory, which processes sugar beet, cane or natural sweetened sirups, in order to produce raw sugar, or to refine it into white sugar or ethanol

enterprises dealing with sugar

right|thumb|In Alsace, chaptalization is often used to boost the alcohol level of [[Riesling grapes that have not fully ripened on the vine.]] Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal. This process is not intended to make the wine sweeter, but rather to provide more sugar for the yeast to ferment into alcohol.