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The antiseptic effects of wine made it valuable for wound treatment and for purifying questionable water. The alcohol content killed bacteria that would cause infection when wounds were washed with wine before bandaging. The practice was not merely tradition but genuinely effective prophylaxis that reduced infection rates compared to water washing or leaving wounds untreated. The same antiseptic property made wine useful for mixing with water from sources whose purity was uncertain, the alcohol killing pathogens that might cause illness.
The cardiovascular effects from moderate wine consumption were recognized empirically even without modern understanding of mechanisms. The regular drinkers who consumed wine with meals had better circulation, less tendency toward the conditions that would now be identified as cardiovascular disease. The compounds in wine—particularly red wine with its higher concentration of grape skin substances—provided genuine benefit when consumed in moderate amounts over extended periods.
The digestive effects included both positive and negative aspects. Small amounts of wine stimulated appetite and aided digestion through promoting gastric secretions. Larger amounts could cause stomach upset, especially on empty stomach. The healers learned appropriate timing and quantity—wine with meals aided digestion, wine without food often caused problems. The sour wine or vinegar made from wine that had turned was particularly effective for certain digestive complaints, the acetic acid having therapeutic effects distinct from alcohol.
The mood effects were recognized as medical benefit when used judiciously. The melancholy that we would now understand as depression sometimes lifted with moderate wine consumption, the alcohol and other compounds affecting brain chemistry in ways that improved mood. The excessive consumption reversed this benefit, alcohol becoming depressant rather than mood elevator. The proper use required understanding the balance between beneficial and harmful doses.
The preservation properties made wine valuable vehicle for other medicines. The herbs or other substances that would spoil quickly in water remained potent when dissolved in wine, the alcohol acting as preservative. The medicinal wines that combined wine with various plant extracts were staple of traditional pharmacy, the wine being simultaneously carrier medium and active ingredient contributing its own therapeutic effects.
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