juice extraction by pasteurization?
I harvested a pot of foch grapes this fall in an experiment to make simple foch grape jelly , also using honey instead of sugar. In the end the honey overpowered the flavor of the grape which did have a great rich color. Reminded me that some wine kits sell pateurized grape juice which is what I did by cooking the grapes. Is this an ethical or at all common method of extraction that can be ok for wine making? Also in my area there is a standard called VQA which calls for a list of rules such as adding no water to the wine. Can anyone elaborate on pateurization versus quality?