Irradiation will probably do it you have the facilities and nerve

--
Regards,
Rex Franklin
"Lum" > wrote in message
news
>
> "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.
>
>
>