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Vinum Xericum, B.P. Sherry.

Botanical name:

Related entry: Raisins - Brandy

Sherry is prepared by the fermentation of the juice of fresh grapes, the fruit of Vitis vinifera, Linn. (N.O. Vitaceae), freed from seeds, stems, and skins. It is a pale yellowish-brown liquid, containing not less than 16 per cent. of ethyl hydroxide by volume. Vinum Album, U.S.P., is a dry, white wine, of specific gravity 0.990 to 1.010, and preferably of native origin. Vinum Rubrum, U.S.P., is a dry, red wine, of specific gravity 0.989 to 1.010, and also preferably of native origin.

Uses.—Sherry is used for preparing several medicated wines, the detannated wine being most suitable for this purpose.

PREPARATION.

Vinum Xericum Detannatum, B.P.C.—DETANNATED SHERRY.
Sherry, 100; gelatin, in No. 100 powder, 0.15. Detannated sherry is preferred for the preparation of wines containing alkaloids and other substances incompatible with tannin.

The British Pharmaceutical Codex, 1911, was published by direction of the Council of the Pharmaceutical Society of Great Britain.



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