| 释义 |
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.
1888Prof. 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. 1891Cycl. Temp. & Prohib. (U.S.) 647/1 Gallization, a method of increasing the quantity [of wine] by the infusion of sugar, acid and water. |