Wine Usage in the Bible: Encouraged or Be avoided at all cost?

C Mc

Reformed, have I not shared with you that the word "wine" backward from English, to Latin, Greek and finally to Hebrew.

The four related words:

Wine in English
Vinum in Latin
Oinos in Greek
Yayin in Hebrew

These words have been used historically to refer to the juice of the grape, whether fermented or unfermented. This significant finding discredits the claim that the Bible knows only fermented wine, which it approves when used moderately. The truth of the matter is that the Bible knows both fermented wine, which it disapproves, and unfermented grape juice, which it approves.

The Bible approval and disapproval of wine:

1. The POSITIVE -- references to "wine" have to do with unfermented and
   references to "wine" have to do with unfermented and nonintoxicating grape juice. Because of its natural and nourishing properties, grape juice was fittingly used to represent:

   • The divine blessing of material prosperity (Gen 27:28; 49:10-11; Deut 33:28).
   • The blessing of the messianic age (Joel 2:18-19; Jer 31:10-12; Amos 9:13, 14).
   • The free offer of God’s saving grace (Is. 55:1).
   • The wholesome joy God offers to His people (Ps 104:14-15; 4:7).
   • The acknowledgment of God through the use of grape juice as tithe, offerings, and libations (Num 18:12; Deut 14:23; Ex 29:40; Lev 23:13).

2. The NEGATIVE references to "wine" -- have to do with fermented and intoxicating wine. Some of the reasons Scripture condemns the use of alcoholic beverages:

   • They distort the perception of reality (Is 28:7; Prov 23:33).
   • They impair the capacity to make responsible decisions (Lev. 10:9-11).
   • They weaken moral sensitivities and inhibitions (Gen 9:21; 19:32; Hab 2:15; Is 5:11-12).
   • They cause physical sickness (Prov 23:20-21; Hos 7:5; Is. 19:14; Ps 60:3); and
   • They disqualify for both civil and religious service (Prov 31:4-5; Lev 10:9-11; Ezek 44:23; 1 Tim 3:2-3; Titus 1:7-8).

@reformed said: "...You just have crazy ways of trying to twist it into being grape juice and not wine even though that goes against grammar and Greek definitions".

Reformed,
You seem to believe different from me on the subject. You seem to have done a grammar and Greek study on grape juice and wine, please share your findings. Please enlighten me on what you believe is the correct or truth of the matter. I remain. CM

Keep_Smiling_4_Jesus

@C_M_ said:
Reformed, have I not shared with you that the word "wine" backward from English, to Latin, Greek and finally to Hebrew.

The four related words:

Wine in English
Vinum in Latin
Oinos in Greek
Yayin in Hebrew

These words have been used historically to refer to the juice of the grape, whether fermented or unfermented. This significant finding discredits the claim that the Bible knows only fermented wine, which it approves when used moderately. The truth of the matter is that the Bible knows both fermented wine, which it disapproves, and unfermented grape juice, which it approves.

What is τρύξ (trux) ?
What word is used with οἶνος (oinos) to indicate smaller alcohol content with active yeast ?
What is different between modern pasteurized grape juice and biblical unfermented ?

VINUM (οἶνος). The general term for the fermented juice of the grape.

William Ramsay, “VINUM,” ed. William Smith, Dictionary of Greek and Roman Antiquities (Boston: Little, Brown, and Company, 1865), 1201.

Keep Smiling

reformed

@Keep_Smiling_4_Jesus said:

@C_M_ said:
Reformed, have I not shared with you that the word "wine" backward from English, to Latin, Greek and finally to Hebrew.

The four related words:

Wine in English
Vinum in Latin
Oinos in Greek
Yayin in Hebrew

These words have been used historically to refer to the juice of the grape, whether fermented or unfermented. This significant finding discredits the claim that the Bible knows only fermented wine, which it approves when used moderately. The truth of the matter is that the Bible knows both fermented wine, which it disapproves, and unfermented grape juice, which it approves.

What is τρύξ (trux) ?
What word is used with οἶνος (oinos) to indicate smaller alcohol content with active yeast ?
What is different between modern pasteurized grape juice and biblical unfermented ?

VINUM (οἶνος). The general term for the fermented juice of the grape.

William Ramsay, “VINUM,” ed. William Smith, Dictionary of Greek and Roman Antiquities (Boston: Little, Brown, and Company, 1865), 1201.

Keep Smiling

You are wasting your time. He is just going to come back with some obscure new "definition".

C Mc

@Keep_Smiling_4_Jesus said:
What is τρύξ (trux) ?
What word is used with οἶνος (oinos) to indicate smaller alcohol content with active yeast ?
What is different between modern pasteurized grape juice and biblical unfermented ?

VINUM (οἶνος). The general term for the fermented juice of the grape.

William Ramsay, “VINUM,” ed. William Smith, Dictionary of Greek and Roman Antiquities (Boston: Little, Brown, and Company, 1865), 1201.

Keep Smiling

What are you getting at? State your point. Is this a lack of knowledge or a quiz? At any rate, see posts above in this thread. CM

@ reformed said: You are wasting your time. He is just going to come back with some obscure new "definition".

Maybe you can respond to Keep Smiling's question with a " comprehensible, clear, connected" old "definition", especially, since you claim to know what I am going to say before I say it, Reformed.

Is not, I shared biblical truth on the topic? Jesus didn't make fermented wine at the Wedding of Cana. "Fruit of the vine", not fermented wine. CM

Keep_Smiling_4_Jesus

@C_M_ said:

@Keep_Smiling_4_Jesus said:
What is τρύξ (trux) ?
What word is used with οἶνος (oinos) to indicate smaller alcohol content with active yeast ?
What is different between modern pasteurized grape juice and biblical unfermented ?

VINUM (οἶνος). The general term for the fermented juice of the grape.

William Ramsay, “VINUM,” ed. William Smith, Dictionary of Greek and Roman Antiquities (Boston: Little, Brown, and Company, 1865), 1201.

Keep Smiling

What are you getting at? State your point. Is this a lack of knowledge or a quiz? At any rate, see posts above in this thread. CM

Modern pasteurization (heating) of grape juice kills yeast plus reduces alcohol (evaporation).
Matthew 9:17, Mark 2:22, and Luke 5:37-38 include new wine being put into new wineskins, which have elasticity for fermentation pressure.
Luke 5:39 provides taste insight between old (fermented) wine and new: "And no one after drinking old wine wants the new, for they say, 'The old is better.'"
John 2:10 has quality of wine taste as being the best. Jesus changed water into the best tasting old wine (οἶνος) for a Wedding celebration.

BDAG 3rd edition Greek Lexicon entry for οἶνος (oinos) includes:
• the word for ‘must’, or unfermented grape juice, is τρύξ (Anacr. et al.; pap);

William Arndt et al., A Greek-English Lexicon of the New Testament and Other Early Christian Literature (Chicago: University of Chicago Press, 2000), 701.

Liddel, Scott, Jones (LSJ) 9th edition Greek Lexicon includes τρύξ definition:

✪ τρύξ, ἡ, gen. τρῠγός, wine not yet fermented and racked off, must, Anacr.41, Ar.Nu.50, al.: hence, new, raw wine, Cratin.250, PTeb.555 (ii A.D.): fig. ἔοικας ὦ πρεσβῦτα νεοπλούτῳ τρυγί Ar.V.1309; cf., in pun w. sense II 1, συνεκποτέʼ ἐστί σοι καὶ τὴν τρύγα.- ἀλλʼ ἔστι κομιδῇ τρὺξ παλαιὰ καὶ σαπρά id.Pl.1086; prov., κατʼ ὀπώρην τρύξ must in autumn, i.e. a state of ferment, Cic.Att.2.12.3.
II. lees of wine, dregs, οἶνος ἀπὸ τρυγός Archil.4; ἐπειδὴ καὶ τὸν οἶνον ἠξίους πίνειν, συνεκποτέʼ ἐστί σοι καὶ τὴν τ. Ar.Pl.1085, cf. Pherecr.249; συὸς τρύγα προσενεγκαμένης καροῦται .. τὰ γαλουχούμενα Sor.1.88, cf. 2.41 (s.v.l.); = στέμφυλα, Gal.6.576; κυλίκεσσι καὶ ἐς τρύγα χεῖλος ἐρείδων Theoc.7.70; εν̓ τῇ τ. τοῦ πίθου Luc.Tim.19; of other liquors, τ. [τοῦ ἄσχυ] Hdt.4.23; ἐλαἰου Poll.1.245; ὄξευς Nic.Th.932; γῆ ὑπόστασις καὶ τ. τοῦ ὕδατος Metrod.ap.Placit.3.9.5.
2. of metals, dross, σιδηρήεσσα τρύξ Nic.Al.51; χαλκοῦ Dsc.5.103.
3. faecal matter in the stomach, Hp.Epid.5.79; αἵματος Gal.18(1).730.
4. metaph., ἠχὼ .., φωνῆς τρύγα APl.4.155 (Euod.):
III. τρύγες στεμφυλίτιδες second wine pressed out of the husks, poor wine, Hp.Vict.2.52; ἡ ἐκ [στεμφύλων] τρύξ Gp.6.13.2; without any addition, Gal.6.580; cf. τρυγηφάνιος.
IV. τ. οἴνου κεκαυμένη, = φέκλη, salt of tartar, obtained from the matter deposited on the bottom and sides of wine-vats, Dsc.5.114, Eup.2.164, Gal.12.490; τροχίσκοι τρυγὸς ᾗ ῥυπτόμεθα scouring balls of this substance, Thphr.HP9.9.3.

Henry George Liddell et al., A Greek-English Lexicon (Oxford: Clarendon Press, 1996), 1830.

Pliny's Natural History agrees with Paul's advice in 1 Timothy 5:23 plus echos excess (abuse) is problematic plus wine is diluted with water (retains taste while reducing % alcohol)
XXII. [37] The other considerations will be combined in a general description. By wine are improved men’s strength, blood and complexion. Wine it is that distinguishes the middle or temperate zone from the two that lie on either side of it. All the strength produced by the cruel extremes we of the temperate clime derive from the juice of the grape. Bone is nourished by drinking milk, sinews by the beers, and flesh by water. [38] Accordingly, the drinkers of such have a less ruddy complexion, less strength, and less power to endure toil. Wine in moderation strengthens the sinews; excess is injurious to them, as it is also to the eyes. Wine is a tonic to the stomach and a sharpener of the appetite; it dulls sorrow and anxiety, expels urine and chills, and induces sleep. In addition it checks vomiting, and pieces of wool, soaked in wine and applied externally, soften abscesses. Asclepiades asserted that the usefulness of wine is hardly exceeded by the power of the gods. Old wine is diluted with a larger proportion of water, and while being for this reason a more powerful diuretic quenches thirst less effectively. [39] Sweet wine is less inebriating but floats in the stomach; but a dry wine is more easily digested. The lightest wine is that which matures most quickly. That wine is less injurious to the sinews that sweetens as it ages. Less beneficial to the stomach is the wine that is rich and dark; it is, however, more flesh-forming. A thin, dry wine is less flesh-forming, but is more nourishing to the stomach, and passes more rapidly by means of urine, going, however, all the more to the head; this remark may be taken once and for all to apply to every other intoxicating liquor. [40] Wine matured by age and not by smoke is the most wholesome. Wine-dealers first discovered the device, adopted today also by householders as well, of adding age in the storeroom to wines before they have acquired cariosity naturally. By using the word “cariosity” the men of old gave sound enough advice, since smoke eats out cariosity even in timber, but we moderns on the contrary are convinced that the bitterness of smoke produces in wines the character of age. Wines that are of a very pale colour become unwholesome as they grow older. The more generous a wine is the thicker it becomes with age, contracting a bitter taste, which is very injurious to health, and to spice a less mature wine with it is also unwholesome. Each wine has its peculiar flavour, the presence of which is a sign of great puritye; each wine has an age—its middle age—when it is most pleasant.

Pliny the Elder, Natural History: Books XX–XXIII, trans. W. H. S. Jones, vol. 6, The Loeb Classical Library (Cambridge, MA; London: Harvard University Press; William Heinemann Ltd, 1951), 439–441.

Keep Smiling

C Mc

@ Keep_Smiling_4_Jesus said: "Modern pasteurization (heating) of grape juice kills yeast plus reduces alcohol (evaporation).
Matthew 9:17, Mark 2:22, and Luke 5:37-38 include new wine being put into new wineskins, which have elasticity for fermentation pressure.
Luke 5:39 provides taste insight between old (fermented) wine and new: "And no one after drinking old wine wants the new, for they say, 'The old is better.'"
John 2:10 has quality of wine taste as being the best. Jesus changed water into the best tasting old wine (οἶνος) for a Wedding celebration.

Thanks so much, Keep_Smiling_4_Jesus. This is a lot to get through. Let me take a portion in view of Jesus.

The “good wine” Jesus made at Cana (John 2:10) was “good” not because of its high alcoholic content, but because it was fresh unfermented grape juice. This is so from two views:

1. Contemporary authors, such as Pliny and Plutarch, attest that “good wines” were those which did not intoxicate, having had their alcoholic potency removed.

2. Moral consistency demands that Christ could not have miraculously produced between 120 to 160 gallons of intoxicating wine for the use of men, women and children gathered at the Cana’s wedding feast, without becoming morally responsible for prolonging and increasing their intoxication. Scriptural and moral consistency requires that “the good wine” produced by Christ was fresh, unfermented grape juice. Look at the adjective used to describe it, namely:

   • "Kalos", which denotes that which is morally excellent.
   • Instead of "agathos", which means simply good.

The “new wine” Jesus commended through the parable of the new wineskins (Luke 5:37-38; Mark 2:22) was an unfermented must, either boiled or filtered because not even new wineskins could withstand the pressure of the gas produced by fermenting new wine. Enjoy! CM

Keep_Smiling_4_Jesus

@C_M_ said:

@ Keep_Smiling_4_Jesus said: "Modern pasteurization (heating) of grape juice kills yeast plus reduces alcohol (evaporation).
Matthew 9:17, Mark 2:22, and Luke 5:37-38 include new wine being put into new wineskins, which have elasticity for fermentation pressure.
Luke 5:39 provides taste insight between old (fermented) wine and new: "And no one after drinking old wine wants the new, for they say, 'The old is better.'"
John 2:10 has quality of wine taste as being the best. Jesus changed water into the best tasting old wine (οἶνος) for a Wedding celebration.

Thanks so much, Keep_Smiling_4_Jesus. This is a lot to get through. Let me take a portion in view of Jesus.
The “good wine” Jesus made at Cana (John 2:10) was “good” not because of its high alcoholic content, but because it was fresh unfermented grape juice. This is so from two views:
1. Contemporary authors, such as Pliny and Plutarch, attest that “good wines” were those which did not intoxicate, having had their alcoholic potency removed.

Please provide Pliny and Plutarch quotes/references. Searching my Logos Library in 396 resources authored by Pliny and Plutarch for "good wine" WITHIN 100 words intoxicate had no results. Found phrase "good wine" in the surface text of Pliny's Natural History once:
CHAP. 15.—WINES DRUNK BY THE ANCIENT ROMANS.

The wines that were the most esteemed among the ancient Romans were those perfumed with myrrh, as mentioned in the play of Plautus, entitled the “Persian,” though we find it there stated that calamus ought to be added to it. Hence it is, that some persons are of opinion that they were particularly fond of aromatites: but Fabius Dossennus quite decides the question, in the following line:—“I sent them good wine, myrrh-wine;” and in his play called “Acharistio,” we find these words-” Bread and pearled barley, myrrh—wine too.” I find, too, that Scævola and L. Ælius, and Ateius Capito, were of the same opinion; and then we read in the play known as the “Pseudolus:”—” But if it is requisite for him to draw forth what is sweet from the place, has he aught of that?” to which Charinus makes answer,” Do you ask the question? He has myrrh wine, raisin wine, defrutum, and honey;” from which it would appear that myrrh wine was not only reckoned among the wines, but among the sweet wines too.

Pliny the Elder, The Natural History, ed. John Bostock (Medford, MA: Taylor and Francis, Red Lion Court, Fleet Street, 1855), 3253–3254.

2. Moral consistency demands that Christ could not have miraculously produced between 120 to 160 gallons of intoxicating wine for the use of men, women and children gathered at the Cana’s wedding feast, without becoming morally responsible for prolonging and increasing their intoxication. Scriptural and moral consistency requires that “the good wine” produced by Christ was fresh, unfermented grape juice. Look at the adjective used to describe it, namely:
   • "Kalos", which denotes that which is morally excellent.
   • Instead of "agathos", which means simply good.

The adjective καλός (kalos) has a range of meaning and uses. A word study fallacy is choosing a definition within range of meaning that fits your desired purpose (instead of what the author intended in the original setting).
GL 1 The adj. καλός (comp. καλλίων, “better,” superl. κάλλιστος, “best”) occurs over 300× in Homer and continues to be freq. throughout the class. and Hel. periods. The term is used in a wide variety of contexts, referring to physical appearance (“beautiful, attractive,” applied to both persons and things), quality (e.g., of wine, precious metals, etc.), suitability (e.g., of a harbor favorably situated), appropriateness (e.g., of sacrifices properly conducted), and morals (“honorable, virtuous”). The neut. when used as a subst., τὸ καλόν, is not merely the equivalent of the noun κάλλος (“beauty”) but refers specifically to moral virtue. Numerous compounds are attested built on the base καλλι- (e.g., καλλιγραφέω, “to write beautifully”; καλλίκομος, “having beautiful hair”); the base καλο- is used seldom for compounds, and only in the later periods.

Moisés Silva, ed., New International Dictionary of New Testament Theology and Exegesis (Grand Rapids, MI: Zondervan, 2014), 607–608.

Note: John 2:10 uses καλός as an adjective for οἶνος so the substantive moral virtue meaning is not applicable.

Seem to remember God's creation only having one item that was not good, which was the man being alone. Caveat: how humans have abused God's good creation is problematic (sin). List of Bible verses could be expanded: e.g.
Judges 9:13 "the vine answered, 'Should I give up my wine, which cheers both gods and humans, to hold sway over the trees."
Isaiah 25:6 "On this mountain the LORD Almighty will prepare a feast of rich food for all peoples, a banquet of aged wine - the best meats and the finest of wines."

The “new wine” Jesus commended through the parable of the new wineskins (Luke 5:37-38; Mark 2:22) was an unfermented must, either boiled or filtered because not even new wineskins could withstand the pressure of the gas produced by fermenting new wine. Enjoy! CM

Greek word for fresh unfermented grape juice (must) is τρύξ while John 2:10 has Greek word for fermented wine of οἶνος

Keep Smiling

reformed

Again you are wasting your time. @C_M_ has no desire for truth in this matter, just his ideology.

C Mc

@Keep_Smiling_4_Jesus said:

@C_M_ said:

@ Keep_Smiling_4_Jesus said: "Modern pasteurization (heating) of grape juice kills yeast plus reduces alcohol (evaporation).
Matthew 9:17, Mark 2:22, and Luke 5:37-38 include new wine being put into new wineskins, which have elasticity for fermentation pressure.
Luke 5:39 provides taste insight between old (fermented) wine and new: "And no one after drinking old wine wants the new, for they say, 'The old is better.'"
John 2:10 has quality of wine taste as being the best. Jesus changed water into the best tasting old wine (οἶνος) for a Wedding celebration.

Thanks so much, Keep_Smiling_4_Jesus. This is a lot to get through. Let me take a portion in view of Jesus.
The “good wine” Jesus made at Cana (John 2:10) was “good” not because of its high alcoholic content, but because it was fresh unfermented grape juice. This is so from two views:
1. Contemporary authors, such as Pliny and Plutarch, attest that “good wines” were those which did not intoxicate, having had their alcoholic potency removed.

Please provide Pliny and Plutarch quotes/references. Searching my Logos Library in 396 resources authored by Pliny and Plutarch for "good wine" WITHIN 100 words intoxicate had no results. Found phrase "good wine" in the surface text of Pliny's Natural History once:
CHAP. 15.—WINES DRUNK BY THE ANCIENT ROMANS.

Thanks, again Keep smiling, for your response. A double whammy of a sick computer and back up with time. I will respond to your concern above shortly. Until then, see the content below that will add to our exchanges. As for now, do you know many believed that in ancient times there were only fermented wines? In fact, it took more work to preserve fermented wines than preserving unfermented grape juice.

To prevent fermented wine from becoming acid, moldy, or foul-smelling, vintners used a host of preservatives such as:

• Salt, sea-water, liquid or solid pitch, boiled-down must, marble dust, lime, sulfur-fumes, and crushed iris.

On the other hand, preserving grape juice unfermented was a relatively simpler process. It was accomplished by:

1. Boiling down the juice to a syrup, or by separating the fermentable pulp from the juice of the grape by means of filtration, or by placing the grape juice in sealed jars which were immersed in a pool of cold water, or by fumigating the wine jars with sulfur before sealing them.
2. The use of such techniques clearly indicates that the means of preserving grape juice without fermentation were known and used in the ancient world.
3. This conclusion indirectly supported by the teachings and example of Jesus.

You see all wines were not fermented. This is the one Jesus made.

Keep Smiling, I am appreciative to your independent and maturity in not being easily swayed by Reformed's unnecessary disparity of my contributions to these forums. Wherein he's entitled to his opinions which are a violation of the spirit for CD Users in respect and sharing relations. On its face, his remarks don't reflect my interests or desires. In addition, his remarks appear to impose upon your general understanding ability to discern information and draw a conclusion on your own independent of his prompting. Until next time, be of good courage. CM

Keep_Smiling_4_Jesus

@C_M_ said:
1. Boiling down the juice to a syrup, or by separating the fermentable pulp from the juice of the grape by means of filtration, or by placing the grape juice in sealed jars which were immersed in a pool of cold water, or by fumigating the wine jars with sulfur before sealing them.

Pliny mentions rough taste and intolerably bitter from boiling along with substantial water dilution (weak wine cocktail) in CHAP. 6.—THE MOST ANCIENT WINES that includes:
... Homer has stated that the Maronean wine was mixed with water in the proportion of twenty measures of water to one of wine. The wine that is still produced in the same district retains all its former strength, and a degree of vigour that is quite insuperable. Mucianus, who thrice held the consulship, and one of our most recent authors, when in that part of the world was witness himself to the fact, that with one sextarius of this Wine it was the custom to mix no less than eighty sextarii of water: he states, also, that this wine is black, has a strong bouquet, and is all the richer for being old. ...
... In the year of the consulship of L. Opimius, when C. Gracchus, the tribune of the people, engaging in sedition, was slain, the growth of every wine was of the very highest quality. In that year, the weather was remarkable for its sereneness, and the ripening of the grape, the “coctura,” (“Cooking,” literally, or “boiling.") as they call it, was fully effected by the heat of the sun. This was in the year of the City 633. There are wines still preserved of this year’s growth, nearly two hundred years ago; they have assumed the consistency of honey, with a rough taste; for such, in fact, is the nature of wines, that, when extremely old, it is impossible to drink them in a pure state; and they require to be mixed with water, as long keeping renders them intolerably bitter. ...

Pliny the Elder, The Natural History, ed. John Bostock (Medford, MA: Taylor and Francis, Red Lion Court, Fleet Street, 1855), 3236–3237.

Pliny mentions boiling reduced quality of taste so became second rate
CHAP. 12. (10.)—THREE VARIETIES OF SECOND-RATE WINE.

Those cannot properly be termed wines, which by the Greeks are known under the name of “deuteria,” and to which, in common with Cato, we in Italy give the name of “lora,” being made from the husks of grapes steeped in water. Still, however, this beverage is reckoned as making one of the “labourers’ ” wines. There are three varieties of it: the first is made in the following manner:—After the must is drawn off, one-tenth of its amount in water is added to the husks, which are then left to soak a day and a night, and then are again subjected to pressure. A second kind, that which the Greeks are in the habit of making, is prepared by adding one-third in water of the quantity of must that has been drawn off, and after submitting the pulp to pressure, the result is reduced by boiling to one-third of its original quantity. A third kind, again, is pressed out from the wine-lees; Cato gives it the name of “fæcatum.” None of these beverages, however, will keep for more than a single year.

Pliny the Elder, The Natural History, ed. John Bostock (Medford, MA: Taylor and Francis, Red Lion Court, Fleet Street, 1855), 3251.

CHAP. 24.—HOW MUST IS USUALLY PREPARED.

It will be as well now to make some mention of the methods used in preparing wines; indeed, several of the Greeks have written separate treatises on this subject, and have made a complete art of it, such, for instance, as Euphronius, Aristomachus, Commiades, and Hicesius. The people of Africa are in the habit of neutralizing such acidity as may be found with gypsum, and in some parts with lime. The people of Greece, on the other hand, impart briskness to their wines when too flat, with potters’ earth, pounded marble, salt, or sea-water; while in Italy, again, brown pitch is used for that purpose in some parts, and it is the universal practice both there as well as in the adjoining provinces to season their new wines with resin: sometimes, too, they season them with old wine-lees or vinegar They make various medicaments, also, for this purpose with the must itself. They boil it down till it becomes quite sweet, and has lost a considerable portion of its strength; though thus prepared, they say it will never last beyond a single year. In some places they boil down the must till it becomes sapa, and then mix it with their wines for the purpose of modifying their harshness. Both for these kinds of wines, as, indeed, all others, they always employ vessels which have themselves received an inner coat of pitch; the method of preparing them will be set forth in a succeeding Book.

Pliny the Elder, The Natural History, ed. John Bostock (Medford, MA: Taylor and Francis, Red Lion Court, Fleet Street, 1855), 3263–3264.

2. The use of such techniques clearly indicates that the means of preserving grape juice without fermentation were known and used in the ancient world.

Pliny mentions boiling makes a liquid that needs to be used within a year whose taste is not the best.

You see all wines were not fermented. This is the one Jesus made.

Jesus created the Best tasting wine, which had alcohol (like better taster old fermented wines in Luke 5:39). Humanly not know how much alcohol since a wine cocktail with lots of water dilution still has wine taste. Modern stores sell 100% Juice drinks and Juice Cocktail drinks with substantially less Juice (watered down, some less than 5 %), which still has Juice taste. Best tasting wine is a foretaste of Isaiah 25:6 feast prepared by the Lord God Almighty with the finest aged wines.

Keep Smiling