gallize, v.
(ˈgælaɪz)
Also gallisize.
[From Dr. L. Gall of Treves, the inventor of the process. In Ger. gallisiren, of which the form gallisize seems to be a blundered adaptation.]
trans. To treat (unfermented grape-juice) with water and sugar, so as to increase the quantity of wine produced.
Hence ˈgallisized ppl. a., ˈgallisizing vbl. n. Also galliˈzation, the process of gallizing.
| 1888 Prof. Dittmar in Encycl. Brit. XXIV. 603/1 Science affords a means of distinguishing a gallisized from a natural wine. Ibid., One mode of assisting nature in wine-making is the process of ‘gallisizing’, so called from its inventor (Gall), which is largely practised on the Rhine. 1891 Cycl. Temp. & Prohib. (U.S.) 647/1 Gallization, a method of increasing the quantity [of wine] by the infusion of sugar, acid and water. |