[Avodah] Ta'aroves of yayn mevushal

[I. Balbin]

>
>
> KSA 46:4, "Tavshil sheyayin me'areiv bo ve'eino nikar ... eino
> ne'e'sar..."
>
> 46:5 Talks about 1/6 in terms of mizug, not bitul.
>
> 46:9 speaks of the aku"m sheshafakh mayim lesokh hayahin ... unless
> we are sure he indended limzago -- mutar.
>
> Sounds like mizug is 1/6 wine-to-water, and otherwise water could  
> patur it with even less. How much less, I don't see him discuss.  
> Just shafakh.

I think this is clearly a case of Zil Bosar Taymeh (sic)

Sugar added to wine also pasuls the wine for nisuch hamizbeach. I  
believe that this is provided that there is a Shinuy Mehoos as  
exemplified by the change in taste (the question of sulfite additives  
would perhaps be different as they aren't designed to change the  
taste, but yes, I know, the better wines don't have them and my own  
stomache prefers wine without)

Let's assume X spoons of sugar changed the taste and that less than X  
would not be noticed on the palate and hence would be considered yayin  
and therefore something which is fit for Nisuch HaMizbeach.

What if I took liquid sweetner and poured it into the Wine such that  
the "sweetness" level was the same as that contributed by X. Clearly  
even if there was less than 1/6 it ought to be a shinuy hateva of the  
wine (yes, I know that 1/6 is dilution specific to water).

Accordingly, in my uneducated opinion, unless the yayin mevushal is  
going to cause a level of shinuy in the wine to take it out of the  
category of "regular" wine then it would be of no assistance in  
mitigating a future issur.

Having said that, taste obviously isn't the only criteria to change  
the mehus of of yayin. Yayin which is cooked may in fact not taste  
very different at all to yayin which is not cooked. We have two ways  
of looking at this. One way is to say, that at the time of the Gemora  
the taste was different, and perhaps today this doesn't apply, but  
since chazal were already magdir, we don't extend issurim. The other  
way is to say that the taste was not very different back then either,  
but there was a change in the mehus of the yayin vis a vis the process  
(see also the issue of  reconstituted grape juice in Minchas Shlomo).  
In the case at hand, there isn't any change in the process, nor would  
I argue would there be a change in the taste or the mehus, and I would  
tend to say that it is of no value to add some yayin mevushal to yayin  
that is not mevushal in order to remove the possibility of stam yeynom.