As representing the blood of Christ, the wine has been around for hundreds of years in the Masses of the five continents.
Although any stock is suitable for celebrating Mass, few have access to the sacristy. Are specific products for the dedicationthey have,
moreover, with the approval of the Church.
After harvest, the grape juice is fermented until the process is interrupted voluntarily to avoid all the sugar is transformed into alcohol.
It is a sweet wine, with aromas of ripe fruit, figs, apricots and raisins.
The high burden of alcohol wines mass meets a pragmatic reason, conservation. And is that a bottle can last months, since the amount consumed
in the Eucharist is minimal. This willavoid damaging soon.
Altar wine, or wine appropriate for use during communion, has been defined in many ways over the centuries, subject to certain criteria.The Code of Canon Law of the Catholic Church (1983), Canon 924 (emphasis added):
1. The most holy Sacrifice of the Eucharist must be celebrated in bread, and in wine to which a small quantity of water is to be added.
2. The bread must be wheaten only, and recently made, so that there is no danger of corruption.
3. The wine must be natural, made from grapes of the vine, and not corrupt .
This means that the wine must be naturally fermented with nothing added to it, and the wine itself cannot have soured or become vinegar, nor can it have anything artificial added to it (preservatives, flavours). Wines are made from Vitis vinifera grapes , generally but not always under clerical supervision. The Catholic Church codified this further in a document, which at one time was included in all Missalspublished, called De Defectibus , On the defects which may occur during the Mass. One section, IV, was dedicated to defects of the wine. While the Catholic Church generally adheres to the rule that all wine for sacramental use must be pure grape wine and alcoholic, it is accepted that there are some circumstances, where the priest is an alcoholic for example, where it may be necessary to use a wine that is only minimally fermented, called mustum .
One exception was historically made in the Roman Catholic Church regarding wine-derived additives to wine. That was this directive published in 1896 by the Congregation of the Inquisition:
To conserve weak and feeble wines, and in order to keep them from souring or spoiling during transportation, a small quantity of spirits of wine (grape brandy or alcohol) may be added, provided the following conditions are observed:
1. The added spirit (alcohol) must have been distilled from the grape ( ex genimime vitis );
2. the quantity of alcohol added, together with that which the wine contained naturally after fermentation, must not exceed eighteen per cent of the whole;
3. the addition must be made during the process of fermentation.