This may seem a bit "off the wall" but I am researching if it is possible to
essentially prevent fermentation in freshly squeezed grapes; just the
opposite of what is desired in making wine. I realize that in the time it
takes to squeeze the grapes and collect and bottle (if one chose those steps
in order quickly) would still result in fermentation beginning, but if one
wished to stop the fermentation at that stage would it be possible and how?

Thanks.

--
Colonel Blip

Remove "nospam" when replying.
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