Hippocrates, ‘father of medicine’ (460-377 BC) from ancient Greece, appreciated highly the beneficial effect of the wine on health and not only as the balms on the warriors’ wounds.he considered white wines useful for digestion,good mood and againt somnolence,and red and rose wines nutritious and adequate for strength.

Through whole history, in all countries and climates, to a good wine had been proposed a toast as the source of human health,joy and inspiration.

The wine used to be given in hospitals against belly disturbances, diarrhoea, nausea, inflammation and colds during the recovery of the ill person and even today, wine serves as the base for different medicines. Modern science has proved that some ingredients of the grapes and wine may be applied successfully in cardiology, neurology and geriatrics.

Wine helps in curing influenza and bronchitis and it is indispensable in the diet, poor with natrium. The wines,rich with iron help against anaemia and those who consume them regularly, there is less risk of the bladder stone and in the urinary duct. Alcohol and some acids from wine destroy numerous microorganisms, including typhus microbes and disentery bacillus.

The results of epidemic research in the West in the 70-s of the last century, showed that in France, in which there is a great wine consumption,the mortality caused by myocard stroke is considerably less than in the other countries in which there is a less wine consumption («French paradox »). By further research it was concluded that red wine contains proanthocyanidols which help in preventing arteriosclerosis and stroke.