英和和英

語源

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

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

発音

• (Received 発音, General American) IPA^(key): /ˈɡælaɪz/
• ハイフネーション: gall‧ize

動詞

gallize (三人称単数 現在形 gallizes, 現在分詞 gallizing, 過去形および過去分詞形 gallized) (米国用法 spelling, Oxford 英国用法 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 3531588, 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 702672190, 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 260042214, 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 2450713, 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 892235840, 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 31264192, 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 かつ Liqueurs, Dyestuffs, Drugs かつ Coal-tar Products, かつ Munition Manufacturers’ Tax), Washington, D.C.: Government Printing Office, OCLC 23247067, 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.

別の表記

• gallise (英国用法 spelling)

派生語

• gallization
• gallized (adjective)
• gallizing (noun)

参考

• chaptalize

Notes

参照