The German chemist and technician Dr. Heinrich Ludwig Lambert Gall (1791-1863) emigrated to America in 1819, but returned to Germany after only one year. In the press house of his father-in-law, he dealt with the closed one for the first time fermentation, Gall was very socially active and thus influenced Karl Marx (1818-1883). As a result, he worked in various areas of agriculture in Germany and Hungary. He also mainly dealt with chemical work. He invented an improved steam burner that was used throughout Europe to combat cholera from the early 1830s. From 1826 he was a government official in Rheinland-Pfalz active. Here he promoted the replacement of what was still in the Rhenish vineyards Zehentrechts, To alleviate the misery of the winegrowers, he campaigned for wine improvement from 1829.
Gall recommended Jean-Antoine's in Germany Chaptal (1756-1832) invented chaptalisation for the purpose of enrichment, because in the relatively cool winegrowing region on the Moselle often the problem occurred that the bad weather caused the grape musts too little sugar contained and resulted in wines that were too acidic and too low in alcohol. Building on this, he developed the Nasszuckerung who later named gallization after him. Back then water admitted to the acidity to stabilize and with cane sugar enriched. This was the only way to ensure the survival of the Moselle viticulture in the 19th century. He defended himself against the vehement attacks with numerous publications, he was also arrested and convicted. It was not until 1861 that the court court in Baden pronounced in favor of the Gall method. It is also referred to as the "savior of wine growing on the Moselle" due to its publicized procedure.