Gal″lize (?), v. t. [imp. & p. p.Gallized (?); p. pr. & vb. n.Gallizing (?).] [After Dr. L. Gall, a French chemist, who invented the process.] In wine making, to add water and sugar to (unfermented grape juice) so as to increase the quantity of wine produced. — Gal′li‐za″tion (#), n.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.