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Wine is the most common alcoholic beverage mentioned in biblical literature, where it is a source of symbolism, [2] and was an important part of daily life in biblical times. [ 2 ] [ 3 ] [ 4 ] Additionally, the inhabitants of ancient Israel drank beer and wines made from fruits other than grapes, and references to these appear in scripture. [ 5 ]
A depiction from the Holkham Bible c. 1320 AD showing Noah and his sons making wine. Noah's wine is a colloquial allusion meaning alcoholic beverages. [1] The advent of this type of beverage and the discovery of fermentation are traditionally attributed, by explication from biblical sources, to Noah. The phrase has been used in both fictional ...
In winemaking, fining is the process by which a substance (fining agent) is added to the wine to create an adsorbent, enzymatic or ionic bond with the suspended particles, producing larger molecules and larger particles that will precipitate out of the wine more readily and rapidly.
In Eastern Christianity, sacramental wine is usually red, to better symbolize its change from wine into the blood of Jesus Christ, as is believed to happen at the Eucharist. In the Eastern Orthodox Church , for example, sacramental wine used in the Divine Liturgy must usually be fermented pure sweet red grape wine.
The removal of unwanted particles suspended in wine or grape juice. Fining A clarification process where flocculants, such as bentonite or egg white, are added to the wine to remove suspended solids. Fining is considered a more gentle method of clarifying a wine than filtering. First pressing
Jesus making wine from water in The Marriage at Cana, a 14th-century fresco from the Visoki Dečani monastery. Christian views on alcohol are varied. Throughout the first 1,800 years of Church history, Christians generally consumed alcoholic beverages as a common part of everyday life and used "the fruit of the vine" [1] in their central rite—the Eucharist or Lord's Supper.
The sense is this: 'As new wine, or must, by the violence of its fermenting spirit, and its heat, bursts the old skins, because they are worn and weak, and so there is a double loss, both of wine and skins; therefore new wine must be poured into new skins, that, being strong, they may be able to bear the force of the must: so in like manner ...
Common Wine and Beer Finings; Colloidal stabilisation of beer, The Brewer International, Jan 2002; Fining Agents for Wine Archived 2006-09-13 at the Wayback Machine, by J.R. Morris and G.L. Main, Proceedings of the 14th NM Conference, 1995] Fining, by Ben Rotter; The Use of Gelatin In Wine Fining, by C.G.B. Cole