gallize

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English

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WOTD – 28 December 2020

Etymology

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Dr. Ludwig Gall, the German inventor who developed the gallization process.[n 1]

From German Gall + English -ize (suffix forming verbs from adjectives or nouns with the sense of doing what the adjective or noun denotes), from the surname of Dr. Ludwig Gall (1791–1863), the German inventor who developed the process.[1][2]

Pronunciation

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Verb

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gallize (third-person singular simple present gallizes, present participle gallizing, simple past and past participle gallized) (American spelling, Oxford British English)

  1. (transitive, winemaking, dated) To add sugar and water to (unfermented grape juice) so as to increase the quantity of wine produced.
    • 1866, George Husmann, “Wine-making”, in The Cultivation of the Native Grape, and Manufacture of American Wines, New York, N.Y.: Geo[rge] E. Woodward, […], →OCLC, pages 163 and 172:
      [page 163] 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. [...] [page 172] Truth and justice need never fear the light—they can only gain additional force from it. I do not even attempt to sell a cask of gallized wine, before the purchaser is made fully acquainted with the fact, that it has been gallized.
    • 1867 January 8, “[Proceedings of the Missouri Horticultural Society.] Observations in Theodore Engelmann’s Vineyard, St. Clair County, Illinois, 1866.”, in Second Annual Report of the Missouri State Board of Agriculture, […] for the Year 1866, Jefferson City, Mo.: Emory S. Foster, […], →OCLC, page 385:
      The demand for native wines has diminished of late considerably, and their sale rendered difficult; and, although other causes may, in part, account for this, one of them, not to be overlooked, will be found in the prejudice which has been created against them by the public discussion of the propriety of gallizing our wine, and which has furnished a weapon to the hands of the importers of foreign wines, which they have wielded and still wield with great effect against the use of our native produce.
    • 1870, “Report of the Superintendent of Gardens and Grounds”, in Report of the Commissioner of Agriculture for the Year 1869, Washington, D.C.: Government Printing Office, →OCLC, page 86:
      As a wine grape its unequaled bouquet is the principal recommendation. It is deficient in sugar, and the juice is usually gallized, fortified by the addition of alcohol, or otherwise manipulated.
    • 1871 February, R. D’Hereuse, “D’Hereuse’s Patent Air Treatment”, in W[illia]m and W. L. Jones, editors, Southern Cultivator: A Practical and Scientific Magazine, for the Plantation, the Garden and the Family Circle, volume XXIX, number 2, Athens, Ga.: Wm. and W. L. Jones, →OCLC, page 69, column 1:
      At the South Carolina State Fair, held at Columbia, wines were exhibited from other grapes made by the same process, with this difference—that some of them were not Gallized, and no sugar added.
    • 1875, Henry Funk, “[Statements of Exhibiters.] Statement of Henry Funk—Wine.”, in A. M. Garland, editor, Transactions of the Department of Agriculture of the State of Illinois. […] for the Year 1874, volume IV (New Series; volume XII overall), Springfield, Ill.: State Journal Steam Plant, →OCLC, page 68:
      I weigh the must by Oechsle's must scale, and add white sugar to it until it weighs 100 degrees, then I gallise it by one-fourth of water in which sugar is dissolved to the same standard of the must.
    • 1881 October 14, “Chemical Notices from Foreign Sources. [Biedermann’s Central-Blatt für Agrikultur-Chemie, Vol. X, No. I. The Injurious Action of Potato-Sugar.]”, in William Crookes, editor, The Chemical News and Journal of Physical Science. […], volume XLIV, number 1142, London: […] Edwin John Davey, […], →OCLC, page 192, column 2:
      Potato-sugar contains impurities of sulphuric acid, iron sulphate, and lime. [...] Wines "gallised" with potato-sugar are consequently pro tanto poisonous, and the use of such sugars in brewing becomes a matter of questionable permissibility.
    • 1916, J. Beyse, “K. A. Hellenthal’s Manual for Wine Growers and Wine Dealers, or The Perfect Wine Cellar Master. Eighth Improved and Enlarged Edition. […]”, in Ottmar G. Stark, transl., To Increase the Revenue: Hearings before the Subcommittee of the Committee on Finance, United States Senate, Sixty-fourth Congress, First Session, on H.R. 16763, an Act to Increase the Revenue, and for Other Purposes […], part 1 (Sections Relating to Wines and Liqueurs, Dyestuffs, Drugs and Coal-tar Products, and Munition Manufacturers’ Tax), Washington, D.C.: Government Printing Office, →OCLC, page 62:
      All wine, Moselle and Necktar wines—in fact, all German wines shipped to America—are gallized, and exactly this circumstance has created a very important market in America for these wines.

Alternative forms

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Derived terms

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Translations

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See also

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Notes

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  1. ^ From Illustrirter Kalender für 1860: Jahrbuch der Ereignisse Bestrebungen und Fortschritte im Völkerleben und im Gebiete der Wissenschaften Künste und Gewerbe, volume XV, Leipzig: J. J. Weber, 1860, →OCLC, page 68.

References

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  1. ^ Compare “gallize, v.”, in OED Online Paid subscription required⁠, Oxford: Oxford University Press, 1898.
  2. ^ Karl Storchmann (2018) “Germany, Austria and Switzerland”, in Kym Anderson and Vincente Pinilla, editors, Wine Globalization: A New Comparative History, Cambridge, Cambridgeshire: Cambridge University Press, →ISBN, part II (Traditional Markets), page 98: “[T]he wine industry also benefitted from a new technology, so-called gallization. [...] It is named after the originator of the practice, Ludwig Gall, whose method was explicitly aimed at enabling vintners to make wine from unripe grapes [...].”
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