To follow up, the alcohol content of wine 2,500 years ago is alcohol content of wine today. Yeast dies at the same alcohol percentage.
(Indeed, they recently brewed up Babylonian beer with Babylonian receipe and yeast spores recovered from the correct layer of dirt.)
>To follow up, the alcohol content of wine 2,500 years ago is alcohol content of wine today. Yeast dies at the same alcohol percentage. <
That assumes natural fermantation on wines today and no sugar added or extra sweet grapes grown.
They also made a wine in that day that was boiled to stop all fermantation and thus like "new wine " had no alcoholic content.
We had a pastor who maintained that wine in the 1st century Middle East was diluted 20 to 1. I always thought that was pretty funny because in order to violate the scriptural admonition "be not drunk with wine" would mean consuming so much liquid within a time constraint that it would have to be consumed even while using the facility.