Vinum. Continued

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This section is from the book "The London Dispensatory", by Anthony Todd Thomson. Also available from Amazon: PDR: Physicians Desk Reference.

Vinum. Continued

But notwithstanding these and other differences, the essential components of all wines are the following: - One or more acids, generally the malic, but in some the carbonic predominates, and all of them contain some tartaric; extractive matter, which in old wines is deposited with the tartar; a volatile oil on which the flavour depends; colouring matter; and alcohol, the most important of the ingredients, and that one on which their dietetic and medical properties depend. Gay Lussac has proved that this principle is ready formed in wine, and not, as Fabroni supposed, the result of its distillation. The following table is intended to show the average quantity, by measure of alcohol, oily, unctuous, resinous, and gummy matter contained in several wines, which were examined by Neumann.

1 Annates de Chimie, vol. i. p. 76.

2 The best claret is made from grapes grown at Chateau Margaux. The following quotation proves that it was known in England in the 13th century. Vinum, tam album quam rubrum, claritum, medinum, etc. were claimed by the monks of Winchester, on festivals in 1285. - Regist. Priunt. S. Smith, Winton MS. quoted in Wartons Hist, of Poetry, 4to. vol. i. p. 425.

3 The sherry, or sherris-sack of Shakspeare's time, may mean, as Dr. Henderson supposes, the dry or sec wine of Xeres; or, if it was the first wine exported from Spain, the term sack, in my opinion, may have been given to it from that circumstance, vino sacco, in Spanish, signifying export wine.

A Quart of	contains of
A Quart of	highly rectified Spirit.		thick, oily, unctuous, resinous Matter.			gummy & lurtareous Mutter.			Water.
		3.		.3.	grs.		3.	grs.			3.	grs.
Aland - -	1	6	3	2	0	1	5	0	2	5	3	0
Alicant - -Burgundy -	3 2	6 2	6 0	0 4	20 0	0 0	1 1	40 40	2 2	2 9	6 0	0 20
Carcassone -	2	6	0	4	10	0	1	20	2	8	4	30
Champagne	2	5	0	6	40	0	1	0	2	8	3	0
French - -	3	0	0	6	40	0	1	0	2	8	0	20
Frontignac -	3	0	3	4	0	0	5	20	2	4	6	30
Vin de Grave	2	0	0	6	0	0	2	0	2	9	0	0
Hermitage -	2	7	1	2	0	0	1	40	2	7	5	20
Madeira - -	2	3	3	2	0	2	0	0	2	4	3	0
Malmsey	4	0	4	3	0	2	3	0	2	1	2	0
Vino de Monte Pulciano	2	6	0	3	0	0	2	40	2	8	0	20
Moselle - -	2	2	0	4	20	0	1	30	2	9	0	10
Muscadine -	3	0	2	4	0	1	0	0	2	5	4	0
Neufchatel -	3	2	4	0	0	1	7	0	2	2	7	0
Palmsec - -	2	3	2	4	0	4	4	0	2	2	5	0
Pontac -	2	0	0	5	20	0	2	0	2	9	0	40
Old Rhenish	2	0	1	0	0	0	2	20	2	8	5	40
Rhenish - -	2	2	0	3	20	0	1	34	2	9	1	6
Salamanca -	3	0	3	4	0	9	0	0	2	3	4	0

A Quart of	contains of
A Quart of	highly rectified Spirit.		thick, oily, unctuous, resinous Matter.			gummy & tartareous Mallei:			Water.
Sherry - -	3	0	6	0	0	2	2	0	2	0	6	0
Spanish - -	1	2	2	4	0	9	4	0	1	10	6	0
Vino Tinto -	3	0	6	4	0	1	6	0	2	0	6	0
Tokay -	2	2	4	3	0	5	0	0	2	0	3	0
Tyrol, red -	1	4	1	2	0	0	4	0	2	8	6	0
Red Wine -	1	6	0	4	40	0	2	20	2	9	3	20
White - -	2	0	0	7	0	0	3	0	2	7	0	0

Mr. Brande, Dr. Prout, and M. Zez, have prosecuted this inquiry with more, accuracy. In the following table the quantity of alcohol of specific gravity .850, in 100 parts of wine, is given on the authority of the experiments of these distinguished chymists.

Table Of The Principal Known Wines, And Of The Quantity Of Alcohol In Wines

Where produced.	Generic Names.	Varieties.	Quantity of Alcohol of spec. grav. 825 in 100 parts.	Qualities.
Portugal..	RedPort.........	...........(average)	22.96 B.
		Vinho de Ramo........	15.62 P.	Deep pupplel rough; bit ter sweet; spirituous.
		Collares.............	19.75 P.	Deep pupplel rough; bit ter sweet; spirituous.
	White. Bucellas	............................	18.49 B.
	Setuval............	..............................	-	Pale straw; flavour delicate.
	Carcavellos	.............................	18.65 B.	Amber colour; sweet.
Spain..........	White. Sherry	.............................	19.17 B.-	Deep amber colour; nutty and aromatic.
		Amontillado.........	19.17 B.-	Deep amber colour; nutty and aromatic.
		Paxarete............	-	Amber colour; sweet and aromatic.
	Malaga......	..........(A.D. 166)	18-94 B.
		Pedro Ximenes........	-	Amber colour; flavour delicate, rich, sweet.
		Lagrima de Malaga	-	Colour deeper; sweet, luscious.
	Malmsey of Sitges Priory	...........	-	Resembles Malaga.
	Red. Tent, Tintilla......	............	13.30 B.	Purple; sweet; flavour strong, spicy.
	La Torre...	..............	-	Sweet.
	Peralez.......
	Segorve ....
	Vinaroz........
	Benicarlo...
	Carinena ...

1 B means on the authority of Mr. Brande; P of Dr. Prout; and Z. of M. Zez.

Where produced.	Generic Names.	Varieties.	Quantity of Alcohol of spec. grav. .825 in 100 parts.	Qualities.
Spain.......	Red.ValdePenas	.........................	-	Resembles claret.
	Manzanares
Majorca...	Ciudad Real
France.......	White. Alba flor	.........................	17.26 B.	Resembles Sauterne.
	Champagne....	Sillery...............	13.30 B.	Still, of an amber colour.
		Ay, Hautvilliers, Epernay, Dizy, Ave-nay, Avise,Oger, Pi-erry, Closet, Lemes-nil, Cramont, Menil		Brisk or sparkling; delicate flavour and aroma; slightly acidulous; but some are still, or, at most, simply creaming; generally paler than Sil-lery.
	Red. Champagne	Verzy............	11.93 B.
		Verzynay Mailly, Bouzy, St. Basle, Chamery, Ecueil Villedemange......	-	Good colour and body, and a high, agreeable flavour.
		Clos St. Thierry.....	-	Colour and aroma or Burgundy, with lightness of Champagne.
	White. Arbois...	..........................	-	Inferior to Champagne, but resembling it in some of their qualities.
	Papillon.
	Chablis..
	Red. Burgundy	................................	14.57 B.
		Romanee Conti, Clos-Vougeot, Chamber-tin, Richebourg, Romanee de Saint Vivant, Tache, St. George........	-	Beautiful, rich, purple colour; exquisite flavour, with a full body, yet delicate and light.
		Volnay, Pomand,Corton, Vosne, Nuits, Beaune Chamboll, Morey, Meurseault, Savigny-sous- Beaune.........	-	Excellent wines, but inferior to the former.
		Romaneche, Torins, Chenas, Tonnere, Auxerre........	-	Strong generous wines.
	White. Burgundy	Mont Rachet........	-	High perfume and nutty flavour.
		La Perriere, la Com-botte,la Goutted'or, la Genevriere, les Charmes, Vaumo-rillon, les Grisees, Valmur, Grenouil-les,Vaudesir, Boug-nereau, Mont de Milieu, Fuissey, Pouilly..........	-	Rich, high-flavoured wines.

Where produced.	Generic Names.	Varieties.	Quantity of Alcohol of spec. grav. .825 in 100 parts.	Qualities.
France ....	Red- Hermitage	.........................	32.2 B.	Dark purple colour; flavour exquisite, and perfume resembling that of the raspberry.
		Meal, Greffieux, Basas, Beaume, Raucoule	32.2 B.
		Crozes, Gervant, Me-	-	Less delicate in flavour.
	White. Hermitage	Vin de paille...........	17.43 B.	Amber colour; sweet, luscious.
	Cote Rotie	...........................	112.32 B.	Resemble Hermitage in flavour, but are weaker.
		Verinay...........	112.32 B.	Resemble Hermitage in flavour, but are weaker.
			-	Violet perfume.
	Clarette of Die.......	...................	-	Light, sparkling, delicate.
	Red. Travel.......	.................	-	Bright rose colour; flavour and aroma delicate.
	Chuzlan....
	Beaucaire...
	St. Geniez...	..................	-	Inferior.
	Lirac.....
	St. Laurence
	St. Joseph..
	St. Georges
	cornas......	................	-	Full rich colour; flavour of Ratafia.
	White. Vin de Cotillon.......	St. Peray, St. Jean	-	Sprightly; colour of the violet.
	Frontignac	......................	12.79 B.	Luscious; flavour of the grape.
	Lunel....	Clos-Mezet............	15.52 B.	Bright yellow colour; less luscious than Frontignac.
	Beziers....	Cazoul, Bassan..........	-	Resembles Sherry.
	Red. Rousillon	.........(average)	18.13B.
		Bagnols sur Mer, Cos-peron, Collioure, Toremila, Grenache, Terrato...........	18.13B.	Great body and colour; becomes tawny when old.
	White. Rousillon	Rivesaltes..........	-	Bright golden colour; fragrant aroma; fla-vour of the quince.
		Salces (Maccabac)........	-	Similar, inferior to Rivesaltes.
		.........................	21.24 P.	Red; somewhat rough; sweet.
	Red. Claret..........	...................(average)	15.10 B.
		Lafitte, Latour, Leo. ville, Chateau Margaux, Rauzan........	-	Deep purple; delicate flavour; violet perfume.
		(Graves) Haut Brion, Haut Talanu, Me-rignac, (average) Artimino1, Kissanos 2	13.37 B. -	Resemble the better sorts of Burgundy, but are rougher.

1 A Tuscan wine. 2 A Canadian wine.

Where produced.	Generic Names.	Varieties.	Quantity of Alcohol of spec. grav. .825 in 100 parts.	Qualities.
France.......	Red. Claret........	Gorce, Larose, Bran-mouton, Pichow, Longueville.......	-	Light wines; of good flavour.
		St. Emilion, Canon...	-	Harsh; odour of burning sealing-wax.
	White. Claret....	Preignac, Beaumes, Langon, Cerons, Buzet............	-	Secondary quality.
		St. Nessans, Sance, Mont Basillac.........	-	Sweet.
	Barsac...........	............................	13.86 B.	Amber colour; full; aroma somewhat like cloves.
	Sauterne..	..........................	14.22 B.	Amber colour; sweetish.
Germany..	White. Rhenish..	Johannisberger (1788)	8.7 P.	High flavour and perfume.
			-	Strongest of the Rhine wines; sweetish.
		Rudesheimer (1811)	10.72	Like the former.
		Grafenberg..............	10.72	Like the former.
		Markebrune Rothenberg...............	-	Soft and delicate flavour.
	Red. Rhemish..	(Hock) Hocheimer, (average).............	13.68 B.	Light; acidulous.
		Amanshausin, Leib-franenmilch, Scharlachberger.........	-	Considerable body.
		Laubenheim, Nierstein............	-	Light; delicate perfume and taste.
		Bodenheimar (1802)	13.96 Z.	Delicate perfume and taste.
	Moselle....	Braunenberg, Pisport, Zeltingen, Wehlen Graach...........	-	Light, pleasant flavour; high aroma.
Hungary..	Tokay...........	...........................	9.88 B.	Brownish yellow when new, greenish when old.
		Tokay Essence.......	-	Syrupy, thick, muddy.
		Ausburch............	-	Thinner and more vinous.
		Maslas................	-	Inferior to the two former.
	Menser.........	Aedinburg, Rusth, Ofen............	-	Sweet, resembles Tokay.
Russia.......	Don Wine..........	........................	............	A white wine.
Italy...........	Montepulciano	........................	22.	Sweet, with high flavour.
		Aleatico.............	16.20 P.	Brilliant purple; luscious aromatic flavour.
	Verdea...........	...........................	-	Greenish colour and high flavour.
	Trebbiano........	............................	-	Golden colour; sweet.
	Albano............	Montefiascone...	-	Pale straw colour; light.
	Orvietto...........	........................	-	Both red and white; light.
	Lacrima Christi	.........................	19.70 B.	Red, luscious, sweet.
		Monte Somma, Gallite...................	-	The best Lacrima.

Where produced.	Generic Names.	Varieties.	Quantity of Alcohol of spec. grav. .825 in 100 parts.	Qualities.
Italy.........	Lacrima Christi	Ischia, Nola, Otta-jano, Novella, Torre del Greco, Pozzuolo..........	-	Second-rate wines.
	Vino Greco........	.............	-	Sweet.
Sicily.....	Marzala.........	..............	25.9 B.
		Twenty-one years old, submitted to Soem-merring's process five years............	18.40 P.	Resembles Madeira.
	Syracuse.......	.............	15.28 B.	Both red and white.
	Etna..........	...........	30.00 P	Resembles Madeira, with the harsh flavour of Sicilian brandy.
	Lissa..........	...........	15.90 P.	Resembles Claret.
Ithaca.........	Red wine of Ithaca.........	............................................	-	Hermitage flavour.
Cephalonia	Cephalonia......	.................	-	A dry red wine.
Candia........	Rithymo.........	.................	-	A fine-flavoured white wine.
Cyprus ....	Vino Santo......	...............	-	Palestraw-colour; sweet.
Tenos.......	Tenos........	...............	-	Luscious, sweet.
Tenedos...	Red Muscadine	..............	-	Resembles Tokay.
Smyrna ...	White Muscadine	............	-	Luscious, sweet.
Madeira...	Madeira.........	...........(average)	22.27 B.	Full; pungent, nutty, or bitter-sweet, rich, aromatic flavour.
		......(West Indies)	21.20 P.
		Sercial........(average)	20.32 B.
		Malmsey1............	16.40 B.	Luscious, sweet.
Teneriffe..	Teneriffe..........	..................	19.79 B.	Resembles Madeira.
Cape of Good Hope	Constantia.........	.............	14.50 P.	Sweet, luscious, pungent.
		Red Constantia.........	18.92 B.
		White Constantia.......	19.75 B.
	Steen wine........	.................	10.60 P.	Resembles Rhenish.
	Cape Muschat...	................	18.25 B.	Sweet.
	- Madeira........	..........(average)	20.51 B.	Harsh, earthy taste.
Persia.....	Shiraz.............	White...................	19.80P.	Yellow, or topaz colour; sweetish; resembles Madeira.
		Red....................	15.52 B.	Resembles Tintilla, with a pitchy taste.
England...	Grape wine........	......................	18.11 B.	Resembles Rhenish.
	Raisin wine.....	.............(average)	25.12 B.
	Currant wine...	............	20.55 B.	Various.
	Gooseberry wine	...........	11.84 B.	Brisk like Champagne.
	Elder wine.......	...........	9.87 B.	Thick, narcotic.
	Orange wine.....	...........	11.26 B.	Sweet, luscious, flavour of the fruit.
	Cyder ...........	..........	9.87 B.
	Perry............	..........	7.26 B.
	Mead.............	...........	17.32 B.	Sweet.

1 This name is derived from Malvasia, a town in the Bay of Epidaurus Limera, in the Morea, whence the grape was originally derived, but now producing no good wine.

Where produced.	Generic Names.	Varieties.	Quantity of Alcohol in spec. grav. .825 in 100 parts.	Qualities.
England .	Sycamore wine	juice fermented with sugar.
Barbary...	Usuph.........	water in which raisins are steeped.
Nepaul....	Sihee..........		-	Strong and harsh.
Hindostan	Tari............	fermented juice of the Palmira tree, Bo-rassus fiabelliformis, Callu, Teildy, Saura.
	Sinday..........	fer mented juice of Elate sylvestris, the wild date.
China......	Cha...........	nearly the same as Tari.
	Mandurin.....	boiled rice, fermented.
Tartary....	Koumis........	fermented mare's milk.
	Airen..........	fermented cow's milk.
	Kanyangtsyen	the flesh of the lamb fermented with rice and other vegetables.
Africa..........	Millaffo.....	fermented juice of the palm~tree, Congo.
	Pombie...........	fermented millet, Caf-fres.
Brazil.....	Kooi.............	fermented juice of Apples.
Mexico....	Palque...........	fermented juice of the Agave Americana.
Norway ...	Birch wine....	juice of Betula alba fermented with sugar.

Medical properties and uses. - Wine when good, and of a proper age, is cordial and tonic; but when new, it is flatulent, debilitating, and purgative, and intoxicates sooner than old wine. In a dietetical point of view, the temperate use of wine promotes digestion, and gives additional energy to the action of the heart and arteries, strengthens the animal functions, exhilarates the spirits, sharpens the wit, and calls into action all the intellectual powers: but when taken in excess, it intoxicates, producing sickness, headach, vertigo, and diarrhoea, with nervous tremors, which continue for two or three days; and, like ardent spirit, its habitual excessive use extinguishes the faculties of both body and mind, producing dyspepsia, emaciation, and debility, hepatic and pulmonary inflammation, palsy, gout, dropsy, delirium, tremors, and a long train of diseases and wretchedness. We nevertheless hear of very extraordinary quantities of wine being drunk with impunity by some individuals. I knew a man who had not retired sober to bed for twenty years; and yet lived to upwards of eighty years of age.1 Drunkenness, however, is the vice of barbarians; and, as nations merge from that state, it evidently becomes less prevalent.

In Britain it is now happily confined to the dregs of the people.

As a remedy, wine is stimulant, antiseptic, tonic, and antispasmodic. Its stimulating properties are less diffusible, but more permanent, than alcohol; and thence its dose is more easily regulated, and its effects are more certain. In all diseases accompanied with much debility, as typhoid fevers, and in cases of extensive ulceration or gangrene, wine is not only the best addition to cinchona bark and opium, but is a remedy on which alone there is much reliance; in some convulsive affections, as symptomatic tetanus, and chorea, much benefit has been derived from its use: and in the convalescences from all severe diseases it is the most efficacious and the quickest mean we can employ for restoring the exhausted strength and vigour. Wine operates less powerfully on the system in a state of disease than in health; the quantity, however, to be given, and the proper period of exhibiting it, require to be regulated with much judgment. The skin being open, and not dry or hot, the strength sinking, and the ulcerations, if any exist, assuming a gangrenous appearance, indicate the use of wine; and when, in the event of the pulse being low and fluttering, wine restores its firmness without increasing delirium, and induces sleep, it may be given with a confidence of the greatest benefit.

But if, on the contrary, it renders the pulse quicker, increases heat, thirst, delirium, or watchfulness, its exhibition ought immediately to be discontinued. The quantity to be given depends entirely on the nature of the disease, and the intentions for which it is administered. In typhus, the proper rule is to give it till the pulse fills, the delirium abates, and the extremities warm; and it should be repeated on the smallest appearance of stupor, quick and sinking pulse, or tremor.2 A few glasses, and these even diluted with water, given in the space of twenty-four hours, will often produce all that is required from wine; but sometimes very large quantities are necessary. In a case of symptomatic tetanus, mentioned by Currie3, five bottles of Madeira wine were taken every day for some time, without producing the least symptoms of inebriety, or morbidly exciting the pulse; but, on the contrary, with the utmost advantage in allaying irritation, and relieving the patient. In ordinary cases of fevers, however, wine is, perhaps, in general, too freely given, so as to occasion exhaustion instead of supporting strength. In a dietetical point of view, wine is useful or prejudicial, in proportion as the fermentation is more or less perfect.

In wines containing the malic acid, when the fermentation has been imperfect, the fermentative state of the liquor is recommenced in the stomach, and much carbonic acid and other gases are evolved, which, distending that organ, oppress the individual; and if he be dyspeptic, produce depression of spirits and all the horrors of hypochondriacism. When wine, however, is good, it stimulates gratefully the nerves of the stomach, and, consequently, promoting a more healthy secretion of the gastric fluid, greatly assists the chymification of the food. Sweet wines are more apt to become acescent than the dry wines; but it is erroneously conjectured that the same objection applies to the use of the Rhenish wines; for, as these wines contain much free tartaric acid, and scarcely any malic or gallic acids, they are less liable to ferment than many of the stronger wines. Sparkling, brisk wines, such as Champagne, intoxicate more speedily than the stiller wines, but the morbid excitement is of short duration, and the subsequent exhaustion is comparatively trifling. They are said to induce gout in those strongly predisposed to that disease; but, probably, more is to be attributed to the luxurious dishes which generally accompany the use of Champagne, than to that exhilarating beverage.

In febrile habits, Burgundy, Port, and the stronger white wines, are to be avoided; but in diseases of debility, particularly where the stomach requires the aid of a tonic, these wines will prove beneficial. In convalescence, however, from acute diseases, if wine be admissible, claret or some of the better kinds of Rhine wines - for example, Moselle or Hock - are preferable; and this is particularly the case, if with a low pulse and much exhaustion the nerves are so excitable as to produce a febrile action in the arterial system, on the application of stimulants, either corporeal or mental. In those who have a disposition to obesity, the Rhine wines, on account of their diuretic properties, are preferable to every other kind for daily use. Where health abounds, wine is altogether unnecessary; but, as habit has rendered the use of it general, it is to be lamented that, in this country, the high prices of the more wholesome kinds force the great majority of the middling ranks to indulge in the use of those which contain too large a quantity of alcohol, and the lower classes to the abuse of spirituous liquors.

1 The Emperor Maximin could quaff six gallons of wine at a sitting; and a Mr. Vanhorn, of modern notoriety, drank, in the course of twenty years, 35,688 bottles, or 50 pipes of red port. In the reign of Henry the Eighth, wine and beer were used at breakfast, and the quantity served to one person was a pint of each.

2 Moore's Medical Sketches. 2 Reports on Water, i. 174.

When wine is prescribed as a cordial in a state of convalescence from acute diseases, or in a weakened state of the habit, it should not be taken with dinner or any other meal, but at noon, upon an empty stomach.

Officinal preparations. - Vinum Aloes, L. D. E. Vinum Col-chici, L. Vinum Gentianae compositum, E. Vinum Ipecacuanhae, L. D. E. Vinum Nicotianae Tabaci, E. Vinum Opii, L. D. E.

Vinum Rhei, E. Vinum Antimonii Potassio-tartratis, L. Vinum

Veratri, L. E.

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Vinum. Continued

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Vinum. Continued

Table Of The Principal Known Wines, And Of The Quantity Of Alcohol In Wines

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