[Avodah] wine

[Eli Turkel]

“The sugar of grape juice can only ferment to 3 or 4% alcohol with wild
yeast — airborne yeast. For grape juice to exceed 4% alcohol, then the
winemaker must add yeast. The yeast added to ancient wines produced between
4–11% alcohol. Alcohol kills these yeast cells and prevents levels of
alcohol from exceeding ~10%.

So ancient wines were not stronger than modern wines. As others have
pointed out, the dilution was to  overcome the taste, dilute the lead
content and prevent drunkness etc.


-- 
Eli Turkel
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