282 INOEGANIC AGENTS 



ViNUM Album. White Wine. (U. S. P.) 



Derivation. — An alcoholic liquid made by fermenting 

 the juice of fresh grapes, the fruit of Vitia vinifera (nat. ord. 

 vitacese), free from seeds, stems, and skins. 



Properties. — A pale amber or straw-colored liquid, 

 having a pleasant odor, free from yeastiness, and a fruity, 

 agreeable, slightly spirituous taste, without excessive sweet- 

 ness or acidity. The Pharmacopoeia directs that the wine 

 should contain from 7 to 12 per cent., by weight, of absolute 

 alcohol. California Hock and Eeisling, Ohio Catawba, 

 Sherry, Muscatel, Madeira and the stronger wines of the 

 Rhine, Mediterranean, and Hungary, come within the phar- 

 macopceial limits. Wines containing more than 14 per cent, 

 of alcohol, are usually fortified, i. e., have alcohol or brandy 

 added to them, and much imported Sherry and Madeira 

 contain 15 to 20 per cent., by weight, of absolute alcohol. 



ViNUM EuBKUM. . Eed Wine. (U. S. P.) 



Derivation. — An alcoholic liquid made by fermenting 

 the juice of fresh colored grapes, the fruit of Vitis vinifera 

 (nat. ord. vitacese), in presence of their skins. 



Properties. — A deep-red liquid, having a pleasant odor, 

 free from yeastiness, and a fruity, moderately astringent, 

 pleasant and slightly acidulous taste, without excessive 

 sweetness or acidity. Should contain not less than 7, nor 

 more than 12 per cent., by weight, of alcohol. Native Claret, 

 Burgundy, Bordeaux, and Hungarian wines may be included 

 within the pharmacopceial limits of vinum rubrum. Port 

 (vinum portense) is fortified with brandy during fermenta- 

 tion, and contains 15 to 25 per cent., by weight, of absolute 

 alcohol. Port is astringent from tannic acid in the grapes, 

 skins and stalks, or the astringency may be due to logwood. 



Eed wines are said to be rough, contain tannic acid and 

 therefore are astringent. Dry wines are those which con- 

 tain little sugar. The wines develop ethers with age, and 

 these improve their flavor and action. 



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