The German chemist and technician Heinrich Ludwig Lambert Gall (1791-1863) emigrated to America in 1819, but after only a year returned to Germany. In the press house of his father-in-law, he dealt for the first time with closed fermentation, Gall was very socially active and thus also influenced Karl Marx (1818-1883). As a result, he worked in various fields of agriculture in Germany and Hungary. He also dealt mainly with chemical work. He invented an improved steam-burning apparatus, which was used throughout Europe in the cholera fight from the early 1830s. From 1826 he was a government official in Rheinland-Pfalz active. Here he promoted the replacement of the still existing in the Rhenish vineyards Zehentrechts, To alleviate the plight of the winemakers, he sat down in 1829 for wine improvement.
Gall recommended in Germany that of Jean-Antoine Chaptal (1756-1832) invented chaptalisation for the purpose of enrichment because in the relatively cool winegrowing region at the Moselle The problem often occurred that in bad weather years the grape musts too little sugar contained high-acid and low-alcohol wines. Based on this, he developed the Nasszuckerung, which later named after him Gallisierung. At that time was water admitted to the acidity to stabilize and with cane sugar enriched. As a result, the survival of Moselle winegrowing in the 19th century was secured in the first place. With numerous publications he resisted the vehement attacks, he was also arrested and sentenced. It was not until 1861 that the court court of Baden decided in favor of Gall's method. He is also referred to as "savior of wine growing on the Moselle" due to its porpaged process.