Under this also after the inventor Ludwig Gall (1791-1863) referred to as gallization process (also wet improvement) means the addition of dissolved in water dry sugar (sucrose) for grape before or during the fermentation with the purpose of fermenting this sugar the alcohol content of the wine pressed with it. This will also increase the water content. The wet saccharification was by the Wine Law 1971 in Germany banned, but allowed by transitional arrangements until 1975; in Austria this was always forbidden. See the allowed form of sugar addition below enrich (to grape must = increase alcohol) and sweetening (to the wine = increase residual sugar ).
Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,