Division 1 The increase in natural alcoholic strength by volume provided for in Section A shall only be effected:

in respect of fresh grapes, grape must in fermentation or new wine still in fermentation, by adding sucrose, concentrated grape must or rectified concentrated grape must;

in respect of grape must, by adding sucrose, concentrated grape must or rectified concentrated grape must, or by partial concentration, including reverse osmosis;

in respect of wine, by partial concentration through cooling.