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(Compendium of Materia Medica)

[Collected Explanations] Meng Shen said: Grapes can be used to brew wine, and the juice from grape vines is also excellent.
Li Shizhen said: There are two types of grape wine: those that are naturally fermented have a good taste; those made by distillation methods similar to shaojiu (distilled liquor) possess great toxicity. The fermentation method involves mixing grape juice with yeast starter, just like the usual method for brewing glutinous rice wine. If fresh grape juice is unavailable, dried grape powder can also be used. What Emperor Wen of Wei referred to as "grape wine brewed, sweeter than qu-mi (yeast-rice) wine, intoxicating yet easy to sober up from" refers to this type. The distillation method involves taking dozens of jin of grapes, fermenting them with large qu (yeast starter) until vinegar-like, placing them in a zeng (steamer), steaming them, and collecting the condensed dew drops with vessels; the liquid is attractively red. This method was originally created in the Western Regions by ancient people, and its technique was acquired during the Tang Dynasty after conquering Gaochang. According to research: Liang Dynasty's *Records of Four Gentlemen* states: Gaochang presented dried grape frozen wine. Jie Gong said: Grapes with thin skins taste sweet, while those with thick skins taste bitter. Wine frozen in Bafeng Valley does not spoil throughout the year. Ye Ziqi in *Caomu Zi* stated: During the Yuan Dynasty, grape wine was produced in Jining and other regions. In August, while other substances froze, this wine remained unfrozen; it is the essence of the wine. Drinking it causes death through profuse sweating from the armpits. After storing for two or three years, it also becomes highly toxic. *Yinshan Zhengyao* (Correct Essentials for Food and Drink) states: Wines vary in grade; those from Hala Huo are the strongest, followed by those from Xifan, and then those from Pingyang and Taiyuan. Some say: Grapes stored for a long time can naturally turn into wine, becoming fragrant, sweet, and potent; this is true grape wine.

Brewed Wine
[Properties and Flavor] Sweet, pungent, hot, slightly toxic.
Li Shizhen said: Individuals suffering from heat disorders, dental diseases, or sores/rashes should not drink it.
[Indications] Warms the waist and kidneys, preserves complexion, enhances cold resistance (Li Shizhen).

Distilled Liquor (Shaojiu)
[Properties and Flavor] Pungent, sweet, very hot, highly toxic.
Li Shizhen said: Its extreme heat and high toxicity exceed that of ordinary distilled liquor. People in the North are accustomed to it and do not perceive the harm, but people in the South must absolutely not risk their lives by drinking it lightly.
[Indications] Benefits qi, regulates the middle jiao, increases resistance to hunger, and strengthens willpower (*Yinshan Zhengyao*). Resolves phlegm and breaks...

(Compendium of Materia Medica)
[Names] Lees/Pomace (Zhuo) (Compendium of Materia Medica).
[Collected Explanations] Li Shizhen said: Glutinous rice, broomcorn millet, foxtail millet, and wheat can all be steamed and brewed into wine or vinegar, boiled down into maltose syrup, and transformed into lees/pomace. Grape lees must be selected from those brewed in the twelfth lunar month, during Qingming Festival, or on Double Ninth Festival. They should be drained dry, mixed with a little salt, and stored. Using them to store items prevents spoilage; rubbing objects with them softens them. If pressed dry, they lose their efficacy. Vinegar pomace brewed during the Sanfu (dog days) period is of good quality.

Grape Lees/Pomace
[Properties and Flavor] Sweet, pungent, non-toxic.
[Indications] Warms the middle jiao, aids digestion, dispels cold qi, eliminates fishy odors, removes toxins from herbs and vegetables, moistens the skin, and harmonizes the zang-fu organs (Chen Cangqi). Treats traumatic injury with blood stasis; soak and wash frostbite; mash and apply to treat snake bites and bee stings (*Rihuazibencao*).
[Elucidation] Li Shizhen said: Grape lees possess the nature of yeast starters; they can invigorate blood, promote menstruation, and relieve pain, thus being effective in treating injuries. According to research: Xu Shimwei's *Ben Shi Fang* records: Treating fractures where bones and tendons are injured, causing unbearable pain. Use raw grape lees, heat them, wrap in cloth, and apply to the injured area; change when cool. Once, someone suffered a fracture; the doctor instructed him to catch a live turtle to use. That night, he dreamed the turtle transmitted this prescription, which cured him upon use. Also, *Lei Bian* records using only preserved melon ginger lees alone, mixed with powdered adzuki beans, applied to the broken injury site, clamped with fir wood or white tung wood pieces, claiming recovery within three days.
[Attached Prescriptions] Four new prescriptions.
Fissures of hands and feet: Red lees, lard from the twelfth lunar month, ginger juice, and salt in equal parts. Mash well, heat in a pan, and rub onto the fissures. It hurts inside the cracks initially, but heals shortly after; rub several more times for relief. (*Xiuzhen Fang*).
Crane Knee Wind (Knee Osteoarthritis/Tuberculosis): Four liang of wine lees, one soap fruit (remove seeds), one liang of mirabilite, one liang of schisandra berry, one liang of rock sugar, half a ou of ginger juice. Mash evenly, apply daily. Adding distilled liquor is especially excellent.
Sudden onset of redness and swelling, unbearable pain: Apply aged lees pomace. (Tan Yeweng, *Shiyan Fang*).
Bruising and swelling from beating: Lay wet cotton paper over the injury. Mash burned grape lees thickly and spread on the paper. After a while... disperse. (*Jianbian Fang*).

Barley Vinegar Pomace
[Properties and Flavor] Sour, slightly cold, non-toxic.
[Indications] Qi stagnation and wind obstruction causing pain in arms, legs, and knees. Heat in a pan, wrap in cloth, and apply. Change every three liang until healed (Meng Shen).

Dried Maltose Lees
[Properties and Flavor] Sweet, warm, non-toxic.
[Indications] Regurgitation and vomiting, warms spleen and stomach, transforms food, benefits qi, and soothes the middle jiao (Li Shizhen).
[Elucidation] Li Shizhen said: Maltose is formed through fermentation; it is warm and promotes digestion. Therefore, its lees can resolve stagnation, soothe the middle jiao, nourish the spleen, and stop vomiting. According to research: Jihong's *Danliao Fang* records: Ganlu Tang (Sweet Dew Decoction): Treats persistent regurgitation and vomiting. This formula benefits the chest and diaphragm, nourishes spleen and stomach, and promotes appetite. Use six liang of dried maltose lees and four liang of fresh ginger. Mash together into cakes, bake or sun-dry. Add two liang of roasted licorice root powder and a little salt. Take with tea water. A wealthy man in Changshu suffered from regurgitation. He went to Ganlu Temple in Jingkou to hold a water-and-land ritual, mooring his boat below the temple. He dreamed a monk offered him a cup of soup. After drinking, he felt chest comfort. The next morning, entering the temple, the person serving soup was the monk from his dream, who often used this soup to entertain guests, hence renaming it Ganlu Tang. I treated a minor official in Linting who recovered quickly with this. Do not neglect it.
[Attached Prescriptions] One new prescription.
Spleen and Stomach Deficiency: One jin of Pingwei San (Equal Parts Powder) mixed with two and a half jin of dried sugar lees (stir-fried), one and a half jin of fresh ginger, and three hundred red dates (boiled, flesh removed, baked dry). Grind all into powder. Take daily with tea water. (*Zhaixuan*).