The Church and “Non-Alcoholic Wine”

Oct

2007

By Dodo Tsuliyan Dodo

363

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Robot

# 1 | 01.11.2007 09:43

	*...Read the full article.*

jthelmsdeep jthelmsdeep is offline

# 2 | 01.11.2007 10:42

	Friend, Let me simply respond to the question in your first paragraph as to whether or not there is such a thing as non-alcoholic wine, which, evidently is the context of your entire essay, judging from the title. For this reason I didn't bother to read the entire essay but will simply say that wine is a product of grapes. The amount of alcohol in the wine is completely dependent on how long the fermentation process has occurred. In other words, like Palmwine, it can be literally non-alcoholic (when it is freshly tapped) or it can be quite potent based on how long it has been allowed to ferment. Unlike Palmwine, the fermentation of processed wine stops once it has been chemically processed and so non-alcoholic wine is literally that. Non-alcoholic! I hope this helps you in your quest for knowledge on the subject of wine.

tonsoyo tonsoyo is offline

# 3 | 01.11.2007 11:08

	=jthelmsdeep;2091815796>Friend, Let me simply respond to the question in your first paragraph as to whether or not there is such a thing as non-alcoholic wine, which, evidently is the context of your entire essay, judging from the title. For this reason I didn't bother to read the entire essay but will simply say that wine is a product of grapes. The amount of alcohol in the wine is completely dependent on how long the fermentation process has occurred. In other words, like Palmwine, it can be literally non-alcoholic (when it is freshly tapped) or it can be quite potent based on how long it has been allowed to ferment. Unlike Palmwine, the fermentation of processed wine stops once it has been chemically processed and so non-alcoholic wine is literally that. Non-alcoholic! I hope this helps you in your quest for knowledge on the subject of wine. jthelmsdeep, This writer has addressed an interesting point and I totally concur. There is nothing like "non-alcholic wine" that language is totally fraudulent. Wine and juice are both made from fruits, what actually differentiate a grape juice from a wine is alcohol. The period of fermentation and consequently the level of alcoholic content will vary but no matter how small, even less than 1% is still alcoholic. Your palmwine example is totally wrong, a fresh palmwine is as deadly as a well fermented one. I can tell you this much as a person who used to wait at the foot of the palm tree for my tapper to come down, just to make sure that my 'palmy' is undiluted. The water that Jesus turned into wine was absolutely alcoholic, this is why they needed a taster for it. Who needs a taster for a fruit juice. If it is wine it is alcoholic, if it is not alcoholic, it is fruit juice!

ikechiji ikechiji is offline

# 4 | 01.11.2007 11:43

	There is non-alcoholic wine made from fermented wine. According to the experts (see Source) the alcohol is removed after fermentation through a cold filtration process so it is distinct from non-fermented juices. Non-alcoholic wines are distinctly different from grape juices and other non-alcoholic beverages. ARIEL makes wine with alcohol from premium varietal grapes, ferments them to dryness, then removes the alcohol through a cold filtration process. This allows the consumer to enjoy the pleasure and nuances of a fermented beverage without the alcohol.

tonsoyo tonsoyo is offline

# 5 | 01.11.2007 12:16

	Ikechiji, Thanks for this information. But when I clicked on the "source" I discovered it is an advertisement website for company who claimed to have the world best "non-alcohol wine" Here is the catch: Do ARIEL wines contain any alcohol? It is physically impossible to remove 100% of the alcohol from a fermented beverage. The legal definition of a non-alcoholic beverage requires a product to contain less than 1/2 of 1% of alcohol. ARIEL non-alcoholic wines contain less alcohol than most fresh squeezed orange juice! This did not answered the question of whether it contained alcohol, but rather say it is "physically impossible to remove 100%" It says the legal definition is less than half of one percent, but did not state specifically the percentage contained in their so called "non-alcoholic wine" Do not forget that this information is promotional too. I believe this guys are just bull-**ting, I doubt if there is way they could remove alcohol from a fermented fruit for up to less than half percent. Also note this: Can recovering alcoholics drink ARIEL? This is a very personal issue for recovering alcoholics. It is ARIEL's position to leave this decision to the individual. They cannot put their bet on it not to affect a recovering alcoholic on a wine that is suppose to less alcohol than a "freshly squeezed juice" Tropical Premium Orange Juice** makers of feshly squeezed orange will put their bet on it without thinking twice!

DoubleWahala DoubleWahala is offline

# 6 | 01.11.2007 12:32

	=ikechiji;2091815829>There is non-alcoholic wine made from fermented wine. According to the experts (see Source) the alcohol is removed after fermentation through a cold filtration process so it is distinct from non-fermented juices. So, would it be safe to state that the wine, which Jesus Christ made from water, was non-alcoholic, being that the alcohol was removed through "a cold filtration process" (many centuries ago)? Granted, technology now exists, to (substantially, but not completely) remove alcohol from the wine. However, two thousand years ago, I'm sure folks savoured wine precisely because of its alcohol content. This "non-alcoholic wine" theory (in the context of Christian religion) is a modern-day yarn, spun to promote and propagate the idea of abstinence from alcohol consumption, due to the dire/negative consequences associated with alcohol-abuse. Moderation is actually more difficult to acheive than abstinence (at least with alcohol), so it is understandable why many churches (especially of the Pentecostal persuasion) quickly figured-out a smart, deft way of getting their congregation to stop consuming alcohol. DW

denker denker is offline

# 7 | 01.11.2007 12:37

	tonsoyo, my dear, total elimination of alcohol can be achieved through equivalent process applicable by gin manufacturing. remember alcohol has lower boiling-point as water(70° Celsius), at ca. 30° under vacuum through heating alcohol is gone!...moi no go drink dat one!

DoubleWahala DoubleWahala is offline

# 8 | 01.11.2007 12:45

	=denker;2091815862>tonsoyo, my dear, total elimination of alcohol can be achieved through equivalent process applicable by gin manufacturing. remember alcohol has lower boiling-point as water(70° Celsius), at ca. 30° under vacuum through heating alcohol is gone!...moi no go drink dat one! If you have to "heat" wine to get rid of the alcohol, I'm sure it will taste like crap, so me sef no go drink dat one o! :lol: DW

tonsoyo tonsoyo is offline

# 9 | 01.11.2007 12:51

	=denker;2091815862>tonsoyo, my dear, total elimination of alcohol can be achieved through equivalent process applicable by gin manufacturing. remember alcohol has lower boiling-point as water(70° Celsius), at ca. 30° under vacuum through heating alcohol is gone!...moi no go drink dat one! Well denker, I no know book for science o. But the makers all agreed from my quick search that it is impossible to remove alcohol 100% . So I doubt your "total elimination" theory. Their own "non-alcohol wine" is more of a legal definition than a scientifically achievable feat.

denker denker is offline

# 10 | 01.11.2007 12:51

	=DoubleWahala;2091815869>I'm sure it will taste like crap, so me sef no go drink dat one o! :lol: DW ...of course, my dear DW...is really crap, tasteless and the spirit of wine is ostracized....:cool:!

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