Wine, especially when used medicinally, needs to be of premium quality. During convalescence from fatigue or disease, wine taken in moderation with food is uplifting and can be an agreeable aid to recovery. It can also be of significant assistance in chronic conditions which waste the strength by profuse discharges, or by pain, or by inducing an anemic condition. In all of these cases, red wine seems to be more helpful than white. Sparkling wines have been used to help allay seasickness and other motion sickness.
The primary properties of pure wine are stimulant and antispasmodic. In convalescence from prolonged fever and the sinking of one's vitality, wine is potentially one of the finest remedies. In some convulsive and spasmodic conditions, wine, liberally imbibed, can be quite useful. There is evidence that one glass of red wine a day is beneficial.
Wine is characterized as a spirituous liquid, the result of the fermentation of grape juice, containing natural coloring matter and other substances, either combined or blended with the spirit. All wine's other qualities vary with the nature of each particular wine.
The "spirit," the intoxicating ingredient in all wine, is alcohol; hence their relative strength depends upon the quantity of this substance entering into their composition. Wine's other ingredients, aside from water and alcohol, are sugar, gum, extractive, coloring matter, tannic,
malic and carbonic acids, bitartrate of potassium (tartar), tartrate of lime, aenanthic ether, and volatile oils. The volatile oil is reportedly the cause of the delicate flavor and aroma of wine, which is called the "bouquet." The constituents on this list are not necessarily present in every wine. Thus sugar is present in sweet wines, tannic acid in rough wines, and carbonic acid in effervescent wines. The different kinds of wine derive their various qualities from their mode of fermentation, the nature of the grape, the soil, and climate in which it may have grown. Following is a brief review of those wines that were commonly used in pharmacy for making medicated wines.
Sherry: is of a deep amber color, and when good, possesses a dry aromatic flavor and fragrance without any acidity. It ranks among the stronger white wines and contains between 15 and 20 percent by measure of alcohol. This wine, when of good quality and being free from all acid, is the recommended one to use whenever the stomach is delicate or has a tendency to acid indigestion.
Port: from Portugal is of a deep-purple color, and when young is a rough, strong, and slightly sweet wine. When kept a certain length of time in bottles, it deposits a considerable portion of its astringent matter, loses the greater part of its sweetness, acquires more flavor, and retains its strength. Port is not considered a natural wine due to the practice of adding to it considerable quantities of brandy, which causes its heating quality to the palate. This makes it the strongest of the wines in common use, and its alcoholic strength can be raised to 30 or 40 percent. Port can be useful in cases of deep debility, especially when there is also a condition of loose bowels and inflammation. This wine can act as a tonic stimulant increasing the strength of all functions, digestion in particular.
Madeira: is the strongest of the white wines in use. It is a slightly acid wine and when of proper age and in good condition has a rich, nutty, aromatic flavor. Nutritionally, this is the most generous of the white wines and is particularly adapted to the purpose of reviving weakened constitutions and of abetting the declination of vitality in old age. The slight acidity of Madeira may disagree with some stomachs, and, as with all acidic wines, this makes it contraindicated for those who tend to gout.
The primary properties of pure wine are stimulant and antispasmodic. In convalescence from prolonged fever and the sinking of one's vitality, wine is potentially one of the finest remedies. In some convulsive and spasmodic conditions, wine, liberally imbibed, can be quite useful. There is evidence that one glass of red wine a day is beneficial.
Wine is characterized as a spirituous liquid, the result of the fermentation of grape juice, containing natural coloring matter and other substances, either combined or blended with the spirit. All wine's other qualities vary with the nature of each particular wine.
The "spirit," the intoxicating ingredient in all wine, is alcohol; hence their relative strength depends upon the quantity of this substance entering into their composition. Wine's other ingredients, aside from water and alcohol, are sugar, gum, extractive, coloring matter, tannic,
malic and carbonic acids, bitartrate of potassium (tartar), tartrate of lime, aenanthic ether, and volatile oils. The volatile oil is reportedly the cause of the delicate flavor and aroma of wine, which is called the "bouquet." The constituents on this list are not necessarily present in every wine. Thus sugar is present in sweet wines, tannic acid in rough wines, and carbonic acid in effervescent wines. The different kinds of wine derive their various qualities from their mode of fermentation, the nature of the grape, the soil, and climate in which it may have grown. Following is a brief review of those wines that were commonly used in pharmacy for making medicated wines.
Sherry: is of a deep amber color, and when good, possesses a dry aromatic flavor and fragrance without any acidity. It ranks among the stronger white wines and contains between 15 and 20 percent by measure of alcohol. This wine, when of good quality and being free from all acid, is the recommended one to use whenever the stomach is delicate or has a tendency to acid indigestion.
Port: from Portugal is of a deep-purple color, and when young is a rough, strong, and slightly sweet wine. When kept a certain length of time in bottles, it deposits a considerable portion of its astringent matter, loses the greater part of its sweetness, acquires more flavor, and retains its strength. Port is not considered a natural wine due to the practice of adding to it considerable quantities of brandy, which causes its heating quality to the palate. This makes it the strongest of the wines in common use, and its alcoholic strength can be raised to 30 or 40 percent. Port can be useful in cases of deep debility, especially when there is also a condition of loose bowels and inflammation. This wine can act as a tonic stimulant increasing the strength of all functions, digestion in particular.
Madeira: is the strongest of the white wines in use. It is a slightly acid wine and when of proper age and in good condition has a rich, nutty, aromatic flavor. Nutritionally, this is the most generous of the white wines and is particularly adapted to the purpose of reviving weakened constitutions and of abetting the declination of vitality in old age. The slight acidity of Madeira may disagree with some stomachs, and, as with all acidic wines, this makes it contraindicated for those who tend to gout.
Claret: is also a red wine and from its moderate strength, is ranked as light wine. It has a deep purple color and, when good, a delicate taste in which the vinous flavor is blended with slight acidity and astringency. It is 12 to 17 percent alcohol. The wine is much less heating than port, and is useful as an aperient (laxative effect) and diuretic.
Sparking Wines: such as Champagne, are more or less sweet (but can be dry), charged with carbonic acid, bottled before fermentation is completed, and before the grape sugar is converted into alcohol.
Apple Cider: is 5 to 10 percent alcohol. This is a nutritious wine carrying with it the apple's unique spectrum of nutrients.
Mead: is a wine made from honey. Spawned by honey bees. This fermented flower nectar is 9 to 11 percent alcohol.
The Herbal Medicine-Maker's Handbook James Green, Herbalist
Sparking Wines: such as Champagne, are more or less sweet (but can be dry), charged with carbonic acid, bottled before fermentation is completed, and before the grape sugar is converted into alcohol.
Apple Cider: is 5 to 10 percent alcohol. This is a nutritious wine carrying with it the apple's unique spectrum of nutrients.
Mead: is a wine made from honey. Spawned by honey bees. This fermented flower nectar is 9 to 11 percent alcohol.
The Herbal Medicine-Maker's Handbook James Green, Herbalist
Isn't wine always used medicinally, in a way?
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