Coca wine

By the mid-19th century the medicinal value of coca began to be more widely recognized in Europe and the United States. Coca extract began to appear in teas, chewing gum, and coca wine, as well as being featured as an ingredient in patent medicines. 

The original French Coca Wine most popularly used tonic-stimulant in Hospitals, Public and Peligious Institutions everywhere. Nourishes Fortifies Refreshes... 

Coca-cola got its name from the coca leaf extract which it contained (as did a variety of wines) until 1904. Neither tolerance nor physical addiction to cocaine seem to occur, so sniffing it occasionally should be quite safe. 

Coca extracts were also added to common food items. A popular wine called Vin Mariani was concocted by the chemist Angelo Mariani (1832-1914) in 1863. Marianis Bordeaux mixture used coca leaves. Cocaine from the coca leaves was extracted by the ethanol in the... 

Cocaine is introduced into Italian wines, and an Atlanta druggist follows this practice and also includes cola nut extracts to produce a nonalcoholic drink, Coca-Cola. 

An Italian doctor named Paolo Mantegazza had been living in Peru, where he became acquainted with the restorative properties of coca leaves. His book helps popularize the substance cocaine, which finds its way into popular teas, wines, and chewing gum. 

Because of decreased demand, cocaine is also obtained as a by-product in the preparation of a decocained extract of Erythroxylon coca, this being one of the principal flavors of cola beverages. The procedure is to alkalize the Erythroxylon coca and extract all the alkaloids with toluene. The deco-cainized leaf is dried and extracted with sherry wine to give the flavoring extract. 

Mariani wine, containing an extract ol Peruvian coca leaves, was made in Paris in the late 18U0s and became the most popular medical prescription in the world, used by kings, queens, leaders of society, and at least one pope. (From the Vin Mariani Album of 1901, Beneficial Plant Research Association Reprint Edition, 1981 courtesy of Fitz Hugh Ludlow Memorial Libraryl... 

Public Speakers, Singers, and Actors have found wine of coca to be a valuable tonic to the vocal cords. Athletes, Pedestrians, and Base Ball Players have found by practical experience that a steady course of coca taken both before and after any trial of strength or endurance will impart energy to every movement, and prevent fatigue. Elderly people have found it a reliable aphrodisiac superior to any other drug. (Siegel, 1985, p. 206)... 

Coca has a slight bitter tonic effect as well as a stimulant action upon the central nervous system and has been used as a tonic in neurasthenia and other debilitated conditions. The danger of the formation of the habit, however, far outweighs any value the drug may possess, and the use of the crude preparation of coca seems to us hardly justifiable except under the most extraordinary conditions. The U.S. VIII, recognized a fluidextract, the dose of which was from thirty to sixty minims (2-3.9 cc.), and a wine the dose of which was two to eight fluidrachms (7.5 to 30 cc.). Source Wood 1926... 

A Corsican chemist created Vin Mariani, a wine containing small amounts of cocaine, in the late nineteenth century. The popularity of this drink prompted American John Pemberton to create Coca-Cola, a blend of coca leaves and African Kola nuts. Soda fountains dispensing this drink opened in Georgia and soon spread across the United States. 

Cocaine has a very interesting history. The coca plant was used by South American Indians for religious and mystical purposes and as a stimulant both to increase endurance and to alleviate hunger. It was introduced into Europe during the 1800s, and at the end of the 19th century, cocaine use was popular and socially acceptable. Various cocaine-containing preparations were available, and it also was used to fortify wines (e.g., Vin Coca). For a period of approximately 20 years, until just after the turn of the century, it was a constituent of the soft drink Coca-Cola. Additionally, cocaine was used for therapeutic reasons but was later supplanted by amphetamine. 

Phosphoric acid helps provide tartness in carbonated fruit drinks and is cheaper than the alternative citric or tartaric acids. Coca-Cola, pH 2.3-2.5, contains 0.05% H3PO4. The P content of most beers and lagers lies in the range 0.2-0.5 g/litre, and that of wines in the range of 0.2-1.0 g/litre. Phosphorus compounds are intimately involved in the alcoholic fermentation reactions used in brewing. In these, glucose is converted by various enzymes to ethanol and carbon dioxide (Chapter 11.5). 

Coca leaves were brought to Europe by the Spanish conquistadores, and cocaine was isolated from the leaves in the 1860s. In 1863, the French chemist Angelo Mariani created the tonic Vin Mariani , an extract of coca in Bordeaux wine. The non-alcoholic version Coca-Cola was invented in 1886 by the American Pharmacist John Pemberton, who mixed extracts of coca leaves and caffeine-containing cola nuts with soda. With the introduction of the first anti-drug laws in the USA in 1906, however, only decocainized leaves were used for the production of Coca-Cola. 

Actually, it was regarded as a useful stimulant in the nineteenth century and at one stage it was even available in over-the-counter medications. A Corsican chemist named Angelo Mariani made the discovery that the alcohol in wine extracted the cocaine from coca leaves and put the result, Vin Mariani, on sale. He understood the value of publicity, sending bottles to famous people and getting them to endorse his product. Jules Verne, H.G. 

Not only did the Pope endorse it, he awarded Vin Mariani a gold medal Imitation being the sincerest form of flattery, a Georgian pharmacist named John Styth Pemberton created his own version of Mariani s concoction, called French Wine Cola . Prohibition came to Atlanta in 1886, so Pemberton created a new nonalcoholic version of the drink which he called Coca-Cola. In 1903, the cocaine extract was removed from the recipe, being replaced by sugar and caffeine to supply the stimulant, although the name Coca-Cola remained unchanged. 

Coca leaf formerly used in diverse products in the United States, including soft drinks, wine, cigarettes, cigars, syrups, cordials, chocolate tablets, and preparations for catarrh, hay fever, opium and morphine addiction, and timidity in young persons. Coca was formerly official in U.S.P. Cocaine and cocaine hydrochloride are official in N.F. and U.S.P., respectively. Coca and cocaine are controlled as narcotic agents in the United States. 

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