"Colonel Blip" > wrote in message
...
> 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

A couple of possibilities come to mind. You could filter the juice with a
tight membrane filter and remove all of the native yeast and bacteria. This
method requires special equipment and a course filtration will be needed
before the membrane filter could be used.

Or, you could pasteurize the bottled juice just before sealing the bottles.
A temperature of 160 - 170 F for two or three minutes might kill the native
yeast and bacteria. This method requires special heating equipment and the
juice must be mixed in some way to maintain a uniform temperature.

Of course, you could always freeze the juice.