Wine in the different forms of anaemia and atonic gout.

  • Bégin, M.E.
Date:
[1874]
Catalogue details

Licence: Public Domain Mark

Credit: Wine in the different forms of anaemia and atonic gout. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    White Pineau Chablis, ISf2 . . . 12-54 Red Cahors, 1811 12-08 White Cahors, 1811 .... 12-33 Red Bordeaux, 1811 .... 10-10 Saint-Raphael . . . . . 15-16 Hermitage 11-00 Sparkling Sillery . . . from 9 to 1100 “ There is no doubt that alcohol takes the first place in the physiological and hygienic action of wine, but its influence is modified by several other immediate ingredients. I shall say a few words about the chief of these. “ Tannin and coloring matters proceed from the pellicle of corn, grapes, and pips. Is tannin of wine the same as that of the gall-stone ? This is not probable; but we must acknowledge that a severe study of this immediate principle of the grape is still to be made. Mr. Gldnard describes two color- ing matters in red wine, which appear to be im- mediate definite principles : “ Tannin, which exists in considerable proportion in certain wines, takes a very important place as a moderator. “ Acids always exist, either in a free state or in a saline condition, with a very decided acid reaction. In wines cream of tartar is found in the proportion of from 2 to G per 1000 (.002 to .006). “ Mr. Pasteur has made the important discovery, that Succinic acid, like alcohol, is a constant produc- tion of the division of sugars under the influence of alcoholic ferments, consequently this acid is always to be found in wines. “ It is the same with glycerine, the proportion of which is very large, and which was confounded,