[Avodah] Kol, winemaking and besomim

[Hankman]

In a recent daf yomi the gemara tells us that "kol" is bad for wine making while elsewhere a braisa on the ketores tells us that "kol" is good for the besomim.
does anyone have a good explanation of these assertions in shas? The only thing I could come up with (is pretty dachuk and just speculation for lack of anything better) is as follows.

I assume "kol" means the vibrational frequencies of the human voice. Perhaps the resonant frequency for the powders that the besomim are ground to are in this range of frequencies and perhaps these vibrations cause these powders to pack in an optimum density when the spices are measured so that the recipe (relative quantities of each spice) follow more closely the desired correct volumetric recipe for the besomim. I assume since the Torah was not given to malachai hashores that small room for discrepancy is OK for the besomim, but the minor compaction due to this vibrational effect might bring the powder density to its optimum for the "best" measurement to more exactly meet the desired recipe. Again, I have no proof for any of this, just thinking aloud trying to explain this assertion and what it might mean.

As far as the effect of "kol" on wine making I could only ask if it is possible that the vibrations in the frequency of the human voice have any effect on the fermentation process of wine? Perhaps in some minor way these vibrations impede the fermentation?

If anyone has a good explanation of what the gemara or the beraisa mean I would like to hear it.

Kol Tuv

Chaim Manaster


-------------- next part --------------
An HTML attachment was scrubbed...
URL: <http://lists.aishdas.org/pipermail/avodah-aishdas.org/attachments/20110604/ef838776/attachment.htm>