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1. The fermented juice of a plant product (most commonly the grape), consumed as a beverage. Synonym(s): vinous liquor
2. A group of preparations consisting of a solution of one or more medicinal substances in wine, usually white wine because of its comparative lack of tannin. No specific wines are officially designated for such use, however.
[Fr. vin; L. vinum]
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Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.
wine(wīn) [L. vinum, wine]
1. Fermented juice of any fruit, usually made from grapes and containing 10% to 15% alcohol. Taken in moderation (1 or 2 glasses a night) it is part of the Mediterranean diet.
An alcoholic beverage made from pressed grapes, which contains polyphenolic antioxidants. Consumption of red wine, not in excess of 1 to 2 glasses per day, is associated with reduced risk of coronary artery disease.
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