Can I stabilize my wine by pasteurization? I know it will kill any yeast remaining and that should help in longer storage but will it change the flavor much? Is there a preferred way to pasteurize? How about any tips to avoid cracking bottles or minimizing flavor changes? Will it give me really long term storage?
It will change the flavour. Jackisch has a section in his book where he describes how to do this using a microwave. I don't have the book here, but believe it involved heating the wine in a container to get to 70C.
As for how it affects the wine, it depends on what wine it is and how you'll like the end product. With something this radical, I'd recommend doing a trial with a bottle or two, leaving for a month or so and then tasting to compare with the original wine.
Pp
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