Vi'tis vinif'era, Grape Vine. -- Vitaceae. The fermented juice (white wine, red wine) of fresh fruit, U.S.P. 1820-1900; W. Asia, cultivated universally. Climbing perennial shrub; stem woody, brownish, long, tortuous; leaves 5-10 Cm. (2-4') long, 5-lobed, roundish, cordate; flowers greenish; fruit ovoid berry, 12-25 Mm. (1/2-1') broad, pericarp thin, green, yellow, purple, red; pulp juicy, greenish, sweet, acidulous; seed few, pyriform; grapes contain sugar 12-30 p.c., potassium bitartrate, calcium tartrate, calcium phosphate, potassium sulphate, sodium chloride, tannic acid, malic acid, albumin, pectin, etc.; argol -- potassium bitartrate, tartaric acid. 1. Vinum Album, White Wine. Obtained by fermenting for several weeks the juice of fresh grapes freed from seeds, stems, skins; contains 7-12 (8.5-15 vol.) p.c. of alcohol, and includes Sherry, Lisbon, Teneriffe, Madeira, Rhenish, Hock, Moselle, French, California, etc. 2. Vinum Rubrum, Red Wine. Obtained by fermenting juice of fresh grapes in the presence of their skins; contains 7-12 (8.5-15 vol.) p.c. of alcohol, and includes Claret, Port, Burgundy, etc. Stimulant, depressant, astringent, tonic, diaphoretic; fevers, general debility, irritable stomach, ulceration, gangrene, tetanus, old age.