Century Dictionary and Cyclopedia
- In wine-manuf., to add (to the unfermented grape-juice) sufficient water to reduce it to a given standard of acidity, and then sufficient sugar to bring the whole to the standard of sweetness scientifically determined to be the most advantageous. This method is named from Dr. L. Gall of Treves, who carried on with success the experiments introduced by the French chemist Pétiot, with a view to improve the quality and increase the quantity of the wine which can be produced from a given lot of grapes.
GNU Webster's 1913
- v. In wine making, to add water and sugar to (unfermented grape juice) so as to increase the quantity of wine produced.
“Therefore it is, that to us the knowledge of how to properly gallize our wines is still more important than to the European vintner, and the results which we can realize are yet more important.”
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