Vinum Rubrum. Red Wine.


An alcoholic liquid, made by fermenting the juice of fresh colored grapes, the fruit of Vitis Vinifera (nat. ord. Vitaceae) in presence of their skins.


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. Contains 10 to 14 per cent., by weight, of Absolute Alcohol. Sp. gr., 0.989 to 1.010, which limits it should not exceed.