from the GNU version of the Collaborative International Dictionary of English
- transitive v. In wine making, to add water and sugar to (unfermented grape juice) so as to increase the quantity of wine produced.
from The 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.
Sorry, no etymologies found.
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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