gallizev.
/ˈɡalʌɪz/ transitive. To treat (unfermented grape-juice) with water and sugar, so as to increase the quantity of wine produced.
Derivatives
ˈgallisized adj.
ΚΠ
1888 Prof. Dittmar in Encycl. Brit. XXIV. 603/1 Science affords a means of distinguishing a gallisized from a natural wine.
ˈgallisizing n.
ΘΚΠ
the world > food and drink > drink > manufacture of alcoholic drink > wine-making > [noun] > treatment or adulteration
tricking1595
pearl1682
plastering1872
gallisizing1888
gallization1891
Chaptalization1895
1888 Prof. Dittmar in Encycl. Brit. XXIV. 603/1 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.
galliˈzation n. the process of gallizing.
ΘΚΠ
the world > food and drink > drink > manufacture of alcoholic drink > wine-making > [noun] > treatment or adulteration
tricking1595
pearl1682
plastering1872
gallisizing1888
gallization1891
Chaptalization1895
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.
This entry has not yet been fully updated (first published 1898; most recently modified version published online December 2020).
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