gallize

gallize englanniksi

1. To add sugar and water to (unfermented grape juice) so as to increase the quantity of wine produced.

2. (quote-book)|year=1866|pages=163 and 172|pageurl=https://books.google.com/books?id=CPJIAAAAIAAJ&pg=PA163|oclc=3531588|passage=&91;page 163&93; 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. ... &91;page 172&93; 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.

3. (quote-journal) for the Year 1866|location=Jefferson City, Mo.|publisher=(w),(nb...)|date=8 January 1867|page=385|pageurl=https://books.google.com/books?id=egETAAAAYAAJ&pg=PA385|oclc=702672190|passage=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.

4. (quote-journal)

5. (quote-journal) for the Year 1874|location=Springfield, Ill.|publisher=State Journal Steam Plant|year=1875|volume=IV (New Series; volume XII overall)|page=68|pageurl=https://books.google.com/books?id=l9cDdVDJR8gC&pg=PA68|oclc=892235840|passage=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.

6. (quote-journal)|location=London|publisher=(...) Edwin John Davey,(nb...)|date=14 October 1881|volume=XLIV|issue=1142|page=192|pageurl=https://books.google.com/books?id=gR5LAAAAYAAJ&pg=PA192|column=2|oclc=31264192|passage=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.

7. (quote-book)|translator=Ottmar G. Stark|title=To Increase the Revenue: Hearings before the Subcommittee of the States Senate Committee on Finance|Committee on Finance, (w), Sixty-fourth States Congress|Congress, First Session, on H.R. 16763, an Act to Increase the Revenue, and for Other Purposes(nb...)|location=Washington, D.C.|publisher=States Government Publishing Office|Government Printing Office|year=1916|volume_plain=part 1 (Sections Relating to Wines and Liqueurs, Dyestuffs, Drugs and Coal-tar Products, and Munition Manufacturers’ Tax)|page=62|pageurl=https://books.google.com/books?id=zeMRAAAAIAAJ&pg=PA62|oclc=23247067|passage=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.