by New_Adventurer » Mon Nov 20, 2017 12:13 am
About that wine issue; unless it is freshly squeezed from a recently harvested grape berry, it is not grape juice for more than a few days. There is naturally occurring yeast already on the grapes themselves that will cause them to ferment. After two weeks it will be wine, no matter what you call it. The alcohol content is limited by one of two factors, first is the sugar content of the grape juice. The fermentation process continues until all the sugar is converted to alcohol (a dry wine) or, second, the alcohol content is high enough to kill the yeast; this gives a sweet wine. As to the wine skins, new wine produces carbon dioxide while fermenting. If it is put into an old wine skin that has already been stretched, the skin will blow up like a balloon and burst. A new wine skin can stretch and accommodate the carbon dioxide buildup.
When someone says wine is polluted or a sinful drink they are denying reality and history. If you find this hard to believe you can go to the University of California at Davis or the California State University in Fresno and study wine, all about wine growing, harvesting, production, marketing, economics, chemistry, physics, biology, history, law, tasting, folklore, etc. BS, MS, and PhD degrees are all available, you can be a wine doctor. At one winery in Napa the wine maker’s office had at least a thousand books on wine on 1,500 feet of book shelves, every part of the wall except for the window and door.