Wine

Why do some say that wine that is “mevushal by pasteurization” is not truly mevushal (cooked)?

Shalom!

Thank you for your question.

Indeed, heating the wine to a temperature of 70 degrees Celsius is standard in most wineries that pasteurize their wine. Such pasteurization prevents further fermentation of the wine, and also better preserves it.

Le'halcha we object to pasteurization as a method for rendering wine mevushal . This is because the intention in cooking wine was in order to “spoil its taste” and render it “inferior.” This is only possible if the wine is brought to a boil and there is some measure of evaporation. Since heating wine to 70 degrees (pasteurization) does not significantly effect a change of taste nor is there any significant evaporation, many authorities rule that such wine cannot be considered mevushal . According to this approach, wine must actually be brought to a boil in order to be considered mevushal and for enough time for some of the wine to evaporate. 

Because mevushal wine is considered to be inferior, it is preferable to recite Kiddush on uncooked wine. Nevertheless, if one is purchasing wine that will be used at an event where there are likely to be non-Jews in attendance, such as a wedding, then one is advised to ensure that all wine that will be served is mevushal .

Le'halcha it is the view of our rabbi, Rav Amram Fried, that wine must be fully cooked for enough time so some wine will evaporate and not merely pasteurized to be deemed “mevushal.”

YD 123:3; Shach, YD 123:7; Mishna Berura 272:23.