chap*tal*i*za*tion n. (in winemaking) the correction or improvement of must by the addition of calcium carbonate to neutralize acid, or of sugar to increase alcoholic strength. chap*tal*ize v. late 19th cent.: from the name of Jean A. Chaptal (1756-1832), the French chemist who invented the process, + -ization (see -IZE). Linked