Anonymous

Kosher Wine: Yayin Nesech, Stam Yeinam, and Maga Akum: Difference between revisions

From Halachipedia

Kosher Wine: Yayin Nesech, Stam Yeinam, and Maga Akum (view source)

Revision as of 17:02, 3 August 2018

18 bytes added ,  3 August 2018
m
→‎Kinds of Wine Subject to the Prohibition: reorder
(structure, anusim, mumar)
Line 5: Line 5:
# Baring life threatening circumstances, one may not get any benefit from Yayin Nesech, even in an abnormal manner (Shelo Kederech Hanaato), such as bathing,<ref>Shulchan Aruch Yoreh Deah 123:2</ref> but Ashkenazim are lenient.<ref>Rama Yoreh Deah 155:3. See Shach ad loc.</ref>
# Baring life threatening circumstances, one may not get any benefit from Yayin Nesech, even in an abnormal manner (Shelo Kederech Hanaato), such as bathing,<ref>Shulchan Aruch Yoreh Deah 123:2</ref> but Ashkenazim are lenient.<ref>Rama Yoreh Deah 155:3. See Shach ad loc.</ref>
=Kinds of Wine Subject to the Prohibition=
=Kinds of Wine Subject to the Prohibition=
==Wine Products==
# Maga Akum can only prohibit wine, not vinegar, but if the vinegar had been touched while it was still wine, the fermentation does not remove the Issur. Some were concerned that one would mistake vinegar for wine that's still fermenting, but, aside for situations that require heavier safeguards against intermarriage, the halacha assumes vinegar is vinegar and not subject to Maga Akum.<ref>Shulchan Aruch Yoreh Deah 123:6</ref> If the vinegar bubbles intensely when poured, one can assume it has been vinegar for at least three days and any contact with Non-Jews is irrelevant.<ref>Shulchan Aruch Yoreh Deah 123:7. See [http://www.hebrewbooks.org/pdfpager.aspx?req=21867&st=&pgnum=108 Shu"t Shema Shlomo (vol 3 Yoreh Deah Siman 6)]</ref> Some claim that modern day vinegar is not the same vinegar as in the times of the Talmud, because even industrial vinegar does not bubble as described.<ref>[https://oukosher.org/blog/consumer-kosher/does-wine-vinegar-present-a-concern-of-stam-yainam/ Does Wine Vinegar Present a Concern of Stam Yeinam? (OU Kosher)]. See also [https://www.star-k.org/articles/kashrus-kurrents/4470/balsamic-vinegar-sour-grapes-or-sour-sweet-success/ BALSAMIC VINEGAR: SOUR GRAPES OR SOUR SWEET SUCCESS (Star-K)] regarding contemporary vinegar production.</ref>
# We are stringent to assume liquid from unripened grapes (Boser) is subject to Maga Akum.<ref>Shulchan Aruch Yoreh Deah 123:8</ref>
# Wine spirits (Aguardiente), such as vodka, whisky, and arak, are included in the definition of wine,<ref>Shulchan Aruch Yoreh Deah 123:24). See Kaf HaChaim Orach Chaim 202:16</ref> unless it was previously Mevushal.<ref>Shiurei Bracha Yoreh Deah 123:18, Nehar Mitzrayim Hilchot Yayin Nesech 5</ref> This applies even if it's a product of the pulp and pips.<ref>Pitchei Teshuvah Yoreh Deah 123:17</ref>
==Mevushal and Mefustar==
==Mevushal and Mefustar==
# The Chachamim did not include cooked wine in their Gezeirah, because it's not fit for idol worship.<ref>Shulchan Aruch Yoreh Deah 123:3</ref> While the [[Geonim]] define "cooking" for these purposes as boiling, the [[Yerushalmi]] says some of the wine must evaporate. Some say that they're one and the same and boiling is really sufficient, while others require a change of taste and/or minimizing of alcohol content. Therefore, Rav Shlomo Zalman Auerbach<ref>Shu"t Minchat Shlomo Kamma Siman 25</ref> and Rav Ben Tzion Abba Shaul<ref>Shu"t Ohr LeTzion vol. 2 20:18 (not 20:19, as is often mistakenly cited)</ref> argue that pasteurization cannot be considered cooking, because the vapor is mixed right back into the wine; Rav Moshe Feinstein<ref>Shu"t Iggerot Moshe Yoreh Deah vol. 3 Siman 31</ref> and Rav Ovadia<ref>Yabia Omer vol. 8 Yoreh Deah 15 and vol. 9 Orach Chaim 108:134</ref> claim boiling is what it hinges on and evaporation is just a sign of it but not necessary. Rav Moshe Feinstein and Rav Ovadia require pasteurization to a temperature exceeding or 175˚ F, respectively, and the Tzelemer Rav insisted on a minimum 190˚ F. On this basis OU permits wines that undergo flash pasteurization to be labeled either as mevushal or mifustar.<ref>[https://oukosher.org/publications/mifustar-is-it-mevushal/ MIFUSTAR – IS IT MEVUSHAL? (Daf HaKashrus, by Rav Eli Gersten)]. See [http://www.hebrewbooks.org/pdfpager.aspx?req=21867&st=&pgnum=108 Shu"t Shema Shlomo (vol 3 Yoreh Deah Siman 6)].</ref>
# The Chachamim did not include cooked wine in their Gezeirah, because it's not fit for idol worship.<ref>Shulchan Aruch Yoreh Deah 123:3</ref> While the [[Geonim]] define "cooking" for these purposes as boiling, the [[Yerushalmi]] says some of the wine must evaporate. Some say that they're one and the same and boiling is really sufficient, while others require a change of taste and/or minimizing of alcohol content. Therefore, Rav Shlomo Zalman Auerbach<ref>Shu"t Minchat Shlomo Kamma Siman 25</ref> and Rav Ben Tzion Abba Shaul<ref>Shu"t Ohr LeTzion vol. 2 20:18 (not 20:19, as is often mistakenly cited)</ref> argue that pasteurization cannot be considered cooking, because the vapor is mixed right back into the wine; Rav Moshe Feinstein<ref>Shu"t Iggerot Moshe Yoreh Deah vol. 3 Siman 31</ref> and Rav Ovadia<ref>Yabia Omer vol. 8 Yoreh Deah 15 and vol. 9 Orach Chaim 108:134</ref> claim boiling is what it hinges on and evaporation is just a sign of it but not necessary. Rav Moshe Feinstein and Rav Ovadia require pasteurization to a temperature exceeding or 175˚ F, respectively, and the Tzelemer Rav insisted on a minimum 190˚ F. On this basis OU permits wines that undergo flash pasteurization to be labeled either as mevushal or mifustar.<ref>[https://oukosher.org/publications/mifustar-is-it-mevushal/ MIFUSTAR – IS IT MEVUSHAL? (Daf HaKashrus, by Rav Eli Gersten)]. See [http://www.hebrewbooks.org/pdfpager.aspx?req=21867&st=&pgnum=108 Shu"t Shema Shlomo (vol 3 Yoreh Deah Siman 6)].</ref>
Line 11: Line 15:
# Grape seed extract made of seeds needs a Hashgacha to ensure it was removed within twenty-four hours sine crushing.<ref>[https://oukosher.org/content/uploads/2013/02/Daf_17-8c.pdf Lo Basi Ela LeOrer: Byproducts of Wine (Daf ha-kashrus Iyar 5769/ May 2009 Vol. 17 / No. 8)]</ref>
# Grape seed extract made of seeds needs a Hashgacha to ensure it was removed within twenty-four hours sine crushing.<ref>[https://oukosher.org/content/uploads/2013/02/Daf_17-8c.pdf Lo Basi Ela LeOrer: Byproducts of Wine (Daf ha-kashrus Iyar 5769/ May 2009 Vol. 17 / No. 8)]</ref>
# Tartaric Acid, a byproduct of winemaking (Tamtzit SheNikrash), is permitted after rinsing off of sediment or waiting twelve months, but nowadays, since it's refined to remove all impurities, is immediately acceptable.<ref>See Shiurei Bracha Yoreh Deah 123:13 about Potassium bitartrate), [https://oukosher.org/content/uploads/2013/02/Daf_17-8c.pdf Lo Basi Ela LeOrer: Byproducts of Wine (Daf ha-kashrus Iyar 5769/ May 2009 Vol. 17 / No. 8)]</ref>
# Tartaric Acid, a byproduct of winemaking (Tamtzit SheNikrash), is permitted after rinsing off of sediment or waiting twelve months, but nowadays, since it's refined to remove all impurities, is immediately acceptable.<ref>See Shiurei Bracha Yoreh Deah 123:13 about Potassium bitartrate), [https://oukosher.org/content/uploads/2013/02/Daf_17-8c.pdf Lo Basi Ela LeOrer: Byproducts of Wine (Daf ha-kashrus Iyar 5769/ May 2009 Vol. 17 / No. 8)]</ref>
# Maga Akum can only prohibit wine, not vinegar, but if the vinegar had been touched while it was still wine, the fermentation does not remove the Issur. Some were concerned that one would mistake vinegar for wine that's still fermenting, but, aside for situations that require heavier safeguards against intermarriage, the halacha assumes vinegar is vinegar and not subject to Maga Akum.<ref>Shulchan Aruch Yoreh Deah 123:6</ref> If the vinegar bubbles intensely when poured, one can assume it has been vinegar for at least three days and any contact with Non-Jews is irrelevant.<ref>Shulchan Aruch Yoreh Deah 123:7. See [http://www.hebrewbooks.org/pdfpager.aspx?req=21867&st=&pgnum=108 Shu"t Shema Shlomo (vol 3 Yoreh Deah Siman 6)]</ref> Some claim that modern day vinegar is not the same vinegar as in the times of the Talmud, because even industrial vinegar does not bubble as described.<ref>[https://oukosher.org/blog/consumer-kosher/does-wine-vinegar-present-a-concern-of-stam-yainam/ Does Wine Vinegar Present a Concern of Stam Yeinam? (OU Kosher)]. See also [https://www.star-k.org/articles/kashrus-kurrents/4470/balsamic-vinegar-sour-grapes-or-sour-sweet-success/ BALSAMIC VINEGAR: SOUR GRAPES OR SOUR SWEET SUCCESS (Star-K)] regarding contemporary vinegar production.</ref>
# We are stringent to assume liquid from unripened grapes (Boser) is subject to Maga Akum.<ref>Shulchan Aruch Yoreh Deah 123:8</ref>
# Wine spirits (Aguardiente), such as vodka, whisky, and arak, are included in the definition of wine,<ref>Shulchan Aruch Yoreh Deah 123:24). See Kaf HaChaim Orach Chaim 202:16</ref> unless it was previously Mevushal.<ref>Shiurei Bracha Yoreh Deah 123:18, Nehar Mitzrayim Hilchot Yayin Nesech 5</ref> This applies even if it's a product of the pulp and pips.<ref>Pitchei Teshuvah Yoreh Deah 123:17</ref>


=Mixtures (Ta'arovot)=
=Mixtures (Ta'arovot)=
Retrieved from "http://localhost:80/index.php?title=Special:MobileDiff/21494"