This concept is new to me. I read about it at this link:
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Here's an exerpt:
"You can add Sodium Bisulfite in lighter doses directly to any fresh wine making juices before fermentation to sanitize them.
These fresh squeezed juices can contain a whole host of contaminating organisms, along with the natural yeast. These micro-organisms, if allowed to grow, pose a threat to your wine by way of spoilage."
Has anyone been practicing this? I wonder if my unpasteurized juices last season might have turned out better if I'd have "sanitized" them first.