They read verses such as 1 Timothy 5:23 which says,
“Drink no longer water, but use a little wine for thy stomach's sake and thine often infirmities.”
Based on this verse, it appears that the Bible endorses the drinking of wine and alcohol.
But then they read verses such as Proverbs 20:1 which says,
“Wine is a mocker, strong drink is raging: and whosoever is deceived thereby is not wise.”
Based on this verse, it appears that the Bible condemns the drinking of wine and alcohol.
In Bible times, with no real refrigeration system like what we have today with modern refrigerators and freezers, juice that was squeezed from grapes, if not preserved through special processes, would normally have had to be drunk fairly soon afterwards, or it would gradually begin to spoil and ferment.
That is why the fresh squeezed grape juice was called “Good Wine” or “New Wine” while the older, spoiled and fermented type was called “Old Wine”.
Because of this “lack of refrigeration” concept, some people mistakenly claim that the “wine” mentioned in the Bible would have had to be fermented, because the “ancients” would not have had any way to preserve fresh unfermented grape juice.
This is an erroneous assumption.
Archaeology has now proven that in reality, the “ancients” in Bible times, had much more knowledge than we now seem to realize on how to preserve grape juice in an unfermented state.
Grape juice contains two leading ingredients, glucose (grape sugar) and albumen.
The albumen is found in the lining of the skin of the grape and also in the envelope of the seed.
Albumen favors the formation of microscopic organisms which are the fermenting agents.
As the albumen decays, these organisms mix with those already present in the surrounding air and release a chemical enzyme that breaks down the grape sugar into two components,
Ethyl Alcohol and Carbon Dioxide Gas.
The ethyl alcohol is a colorless liquid that remains in the wine solution and the carbon dioxide gas forms tiny bubbles.
It takes certain conditions for this process of fermentation to occur, such as moderate temperature, moisture, and air in the grape juice.
The people of Bible times understood this and practiced four different methods of preservation that altered or eliminated those conditions so that they could preserve grape juice in an unfermented state.