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Tuesday, September 9, 2008

Sacremental Wine the Precious Blood of Our Lord

I had an email from a reader who wanted to know what is Sacramental Wine and is it different from regular wine. I am publishing this article courtesy EWTN



Wine is one of the two elements absolutely necessary for the
sacrifice of the Eucharist. For valid and licit consecration vinum
de vite, i.e. the pure juice of the grape naturally and properly
fermented, is to be used. Wine made out of raisins, provided that
from its colour and taste it may be judged to be pure, may be used
(Collect. S. C. de Prop. Fide, n. 705). It may be white or red,
weak or strong, sweet or dry. Since the validity of the Holy
Sacrifice, and the lawfulness of its celebration, require
absolutely genuine wine, it becomes the serious obligation of the
celebrant to procure only pure wines. And since wines are
frequently so adulterated as to escape minute chemical analysis,
it may be taken for granted that the safest way of procuring pure
wine is to buy it not at second hand, but directly from a
manufacturer who understands and conscientiously respects the
great responsibility involved in the celebration of the Holy
Sacrifice. If the wine is changed into vinegar, or is become
putrid or corrupted, if it was pressed from grapes that were not
fully ripe, or if it is mixed with such a quality of water that it
can hardly be called wine, its use is forbidden (Missale Rom., De
Defectibus, tit. iv, 1). If the wine begins to turn into vinegar,
or to become putrid, or is the unfermented juice is pressed from
the grape, it would be a grievous offence to use it, but it is
considered valid matter (ibid., 2). To conserve weak and feeble
wines, and in order to keep them from souring or spoiling during
transportation, a small quantity of spirits of mine (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 (S.
Romana et Univ. Inquis., 5 August, 1896).

A.J. SCHULTE
Transcribed by Michael C. Tinkler

From the Catholic Encyclopedia, copyright © 1913 by the
Encyclopedia Press, Inc. Electronic version copyright © 1996 by
New Advent, Inc., P.O. Box 281096, Denver, Colorado, USA, 80228.
(knight@knight.org) Taken from the New Advent Web Page
(www.knight.org/advent).

This article is part of the Catholic Encyclopedia Project, an
effort aimed at placing the entire Catholic Encyclopedia 1913
edition on the World Wide Web. The coordinator is Kevin Knight,
editor of the New Advent Catholic Website. If you would like to
contribute to this worthwhile project, you can contact him by e-
mail at (knight.org/advent). For more information please download
the file cathen.txt/.zip.

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