Quinquina, an aromatised wine, is a variety of apéritif wine. Traditionally quinquinas contain cinchona bark, which provides quinine.
During the colonization period of the 17th and 18th centuries, malaria became a threat to European soldiers. It was discovered by the Italians that a Peruvian tree bark called "chinchona," or "quina" in the native tongue, could ward off the disease. This was due to a chemical in the bark named "quinine," and it became a requirement for sailors to have daily rations - what later became known as tonic water. (Add in a ration of citrus to ward off scurvy and a ration of gin to make it all more palatable and we have the origin of the Gin & Tonic). Chinchona became a popular tonic at home as well and it was soon added to bitters and wines. Aromatized wines containing chinchona, and therefore quinine, became known as "quinquina" (keen-KEEN-ah). Interestingly, quinquina was largely produced by the French and not by the Italians who first brought it back to Europe.
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