“Tirosh” word in moderne Bybels vertaal as “wyn”. Daar is egter drie verskillende Hebreeuse woorde vir die woord “wyn” in die Ou Testament (die Strongnommers volgens Strong se Konkordansie word ook gegee):

• Tirosh: H8492 (Nuwe wyn of nuut geparste wyn.)
• Jajin: H3196 (Gegiste of gefermenteerde wyn.)
• Shekar: H7941 (Sterk, gefermenteerde, alkoholiese drank.)

Wanneer druiwe gepars word, word die produk “mos” (Engels=”must“) genoem. Tirosh verwys waarskynlik na mos wat nie volledig gefermenteer het nie terwyl jajin verwys na mos wat wel volledig gefermenteer het nie. Met ander woorde, tirosh bevat minder alkohol as jajin of dit bevat geen alkohol.[1]

Hier volg ’n lys waar tirosh in die Bybel voorkom:

1. Gen 27:28
2. Gen 27:37
3. Num 18:12
4. Deut 7:13
5. Deut 11:14
6. Deut 12:17
7. Deut 14:23
8. Deut 18:4
9. Deut 28:51
10. Deut 33:28
11. Rigt 9:13
12. 2 Kon 18:32
13. 2 Kron 31:5
14. 2 Kron 32:28
15. Neh 5:11
16. Neh 10:37
17. Neh 10:39
18. Neh 13:5
19. Neh 13:12
20. Ps 4:7
21. Spr 3:10
22. Jes 24:7
23. Jes 36:17
24. Jes 62:8
25. Jes 65:8
26. Jer 31:12
27. Hos 2:8
28. Hos 2:9
29. Hos 2:22
30. Hos 4:11
31. Hos 7:14
32. Hos 9:2
33. Joël 1:10
34. Joël 2:19
35. Joël 2:24
36. Miga 6:15
37. Hag 1:11
38. Sag 9:17

Voetnotas

[1] The word “tirosh” appears 38 times in Tanach. What exactly does it mean? In order to understand it, we must understand the winemaking process. The first stage was crushing the grapes. The resulting juice included the skins, seeds and stems. These were then separated out and the juice that remained was transferred to vessels which were placed in a cool place until the juice was completely fermented (by the action of the yeast in the juice). When the fermentation process was complete, the result was “yayin.”

In English, “must” is the term for wine before it has completely fermented. A mainstream view is that tirosh is something like the Biblical term for “must.” In this view, tirosh would include both unfermented must, and must that has only begun to ferment (early wine). For example, the Soncino commentary defines tirosh as “grape juice in its fresh state which has not become completely fermented.” See their comm. to Mishlei 3:10. Similar is Y. Feliks, Olam Ha-Tzomeach Ha-Mikrai, p. 24.

(Uit The Origin of the Words ‘Tirosh’ and ‘Yayin’)