יין הליוסטון ויין קפריסין – שחזור ייצורו של יין מתוק חזק בישראל בשיטת ייבוש חלקי של הענבים

Abstract

The current article presents the results of interdisciplinary research conducted in Israel over the last few years. This research aims to characterize the traditional varieties of the Holy Land, as well as the means of production and characteristics of the wines made from these varieties. In a previous paper, we suggested that unique apparatuses located at Hirbat Hablta are related to the production of a sweet wine named "Helioston," and presented the historical sources that support this claim. In the current article, we discuss the historical sources relating to Cyprus ("Cafrissin") wine and Helioston wine; we propose that the Cafrissin wine, mentioned as an ingredient of the incense used at the temple in Jerusalem, is a wine produced in a similar manner (the partial drying of grapes) to Helioston wine. We propose that in both cases, the wines were high in alcohol and contained high residual sugar content. To demonstrate the possibility of producing wine of this kind in natural, open conditions in the summer climate of the central mountains of Israel , we conducted an experiment that entailed the partial drying of endogenous and European grapes and the processing of these grapes into wine. The experiment achieved high sugar levels of above 300 Brix, and the grapes were fermented into wines high in alcohol and sugar that harbored unique aromas. This practical research emphasizes the nutritional importance of this type of wine in antiquity, and points to its potential for the modern winemaking market.