What temperature does grape juice and wine need to be heated to be considered Mevushal?
The temperature for wine to be Mevushal is 195˚F. [For a further elaboration of this point, see the sources at the end.]
Three more things to consider, in case you are referring to flash pasteurization (heating and then cooling the wine very quickly), or any other similar method:
1) The effect of the cooking on the quality of the wine
Rav Shlomo Zalman Auerbach zt”l (Minchos Shlomo 1:25) rules that wine cannot be considered mevushal unless the cooking causes a considerable impact to the wine, such as noticeably altering the flavor, color or aroma of the wine. According to him, methods such as flash pasteurization do not qualify as Bishul, and he would actually require the wine to be brought to a full boil at 212˚F for long enough to alter the wine. However, most Poskim disagree, and Shulchan Oruch does not make any such requirement. Furthermore, wine experts will attest that pasteurization usually does affect the quality of the wine. Also, the Meiri rules that a change of flavor is a requirement only when cooking in the sun, as opposed to by fire.
2) The effect of the cooking on the quantity of the wine
For wine to be mevushal, it must have been diminished through evaporation, which is the normal by-product of cooking. [Shach YD 123:7, quoting the Rashba and Ran.] Since flash pasteurization is performed inside a sealed system, the quantity of wine does not diminish.
Even so, Minchas Shlomo (1:25) and others say that flash pasteurization is sufficient because the wine is brought to a temperature where evaporation is potentially possible, even though it doesn’t actually happen due to the sealed pipes. Furthermore, see Yabia Omer (YD 8:15) who makes the point that evaporation actually does occur, but the steam is just returned to the wine due to the sealed system, and what has returned is no longer wine but condensate. And lastly, experts attest that pasteurization does slightly reduce the quantity of wine even when pasteurized in a sealed system.
3) Rav Elyashiv quotes the opinion of the Rosh (A”Z 2:13) that cooked wine was only permitted because, in times bygone, it was unusual to cook wine, and was thus a “milsa dlo shechiach” (an uncommon thing). However, now that pasteurization of wine is normal and frequent, it is no longer allowed. However, many Poskim reject this argument. See Avnei Nezer (YD:116) that since Chazal did not include it in their decree, it can no longer be added. Furthermore, on a practical level, wine is pasteurized in such a way only for Kosher wines to address the concern of Mevushal, and is uncommon for non-Kosher wines.
The prevalent minhag is to accept pasteurized wine as mevushal, and there is considerable basis in doing so, but some are stringent.
[Sources regarding temperature:
There are different opinions amongst the Poskim. Rav Moshe Feinstein (YD 2:52) requires 175˚F (in other Teshuvos he is even more lenient; see OC 4:74, YD 1:60, YD3:31) and the Tzelemer Rav z”l requires 195˚F, and the latter opinion seems more authoritative.
Some are even more lenient if the wine is brought to the temperature of יד סולדת בו. However, it is very difficult to accept this viewpoint, for it is virtually explicit in the Rishonim to the contrary. For example:
״שיתמעט מרתיחתו״ (רמב״ן וכ״ה בש״ך)
״ניכר שמתמעט״
״ויש להחמיר בשיעור זה״ (מאירי)
״הלך אחר לבות בנ״א״ (ס׳ הישר)
״הרתיח יפה יפה״ (שם)
ומש״כ הרשב״א דאידי ואידי חד שיעורא – ה״ז בתור חידוש. אבל משמעות המאירי שהרמב״ן בא להחמיר. וכ״מ קצת בש״ך.
לאידך, הרי מצינו ברמב״ם שאם א״ר לנסך על המזבח סגי
וראה גם כאן.
There is a further debate regarding the duration of time the wine must remain at this temperature, but in practice, any amount of time will do. See also point 1 above for the opinion of Rav Shlomo Zalman Auerbach.]
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