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In page Vermouth:

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Consumption of wines fortified with herbs or roots is believed to have begun in China at least as early as the Shang and Western Zhou dynasties (1250–1000 BC).[1] The extra ingredients were added to wine to make it a medicinal drink. Medicinal drinks made by the alcoholic fermentation of herbs and sugars are mentioned in early Indian texts on medicine,[2] though this does not imply that European vermouths originated from ancient Chinese and Indian drinks. Recipes for infusing white wine date back to ancient Greece from around 400 BC. A popular ingredient was wormwood, based on the belief that it was effective at treating stomach disorders and intestinal parasites.[citation needed][3]