I have read where it is possible to boil the grape must to make something
akin to molasses and seal it (I suppose one could add something like
potassium metabisulfite as well) and, since no yeast is added, could prevent
fermentation. Is this true?

"Rex Franklin" > wrote in message
m
>> 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.

--
Colonel Blip

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