Because non alcoholic wine was barely possible in those days.
I'm afraid I would have to disagree.
The ancient people were not as simple as we might think. We are often arrogant enough to believe that simple processes like preserving juice in an unfermented state have only become possible because of our modern brain power. However, let us keep in mind that the ancients accomplished feats we still wonder how they dide.g. Stonehenge, pyramids, etc.
Consider the following quotes from ancient literature.
If you wish to have must (i.e., grape juice) all year put grape juice in an amphora and seal the cork with pitch: sink it in a fishpond. After 30 days take it out. It will be grape juice for a whole year. (
De Agri Cultura CXX, Marcus Porcius Cato the elder who lived from 234-149 B.C.; quoted from
Sipping Saints by Rick Lanning and also
The Bible, The Saint, and The Liquor Industry by Jim McGuiggan). Thus juice could be kept from fermenting if sealed and kept below a certain temperature which immobilizes the yeast from fermenting.
Pliny who lived from AD 61-113 said, The most useful wine has all its force or strength broken by the filter. And Plutarch who lived from AD 46-120said, Wine is rendered old or feeble in strength when it is frequently filtered. The strength or spirit being thus excluded, the wine neither inflames the brain nor infests the mind and the passions, and is much more pleasant to drink (From the same sources as above). This filtering referred to a process by which the yeast would be removed and thus not allow fermentation.
Have you heard someone who argues vehemently against consuming alcohol claim it is lawful to cook with? Of course. Why? Because the alcohol cooks out. Alcohol has a lower boiling point than water. When boiled, the alcohol in fermented wine will cook out just as it cooks out of the vanilla you add to your cake recipes. Virgil who lived from 70 to 19 BC wrote, Meanwhile his spouse,
over the fire boils down the liquor of the luscious must, and skims with leaves the tide of the trembling cauldron (quoted from The Bible, The Saint, and The Liquor Industry, p 45). After the wine was boiled down it became pasty and thick like honey. It was a concentrate and to be drunk it had to be mixed with water.
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