DERIVATION.--An alcoholic liquid made by fermenting the juice of fresh
grapes, the fruit of Vitis vinifera, 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 sweetness or acidity. The Pharmacopoeia (1890)
directs that the wine should contain from 7 to 12 per cent, by weight,
of absolute alcohol. California Hock and Reisling, Ohio Catawba, Sherry,
Muscatel, Madeira or the stronger wines of the Rhine, Mediterranean and
Hungary come within the pharmacopoeial 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.
DOSE.--Same as that for whisky.