Originally Posted by huesmann
How does one go about pasteurizing wine?
There are lots of ways that it is done commercially, but really only two ways I know for the home brewer to do it. Both ways involve heating it up and require a thermometer. You can either pasteurize in or out of the bottle. If you are planning on using wine bottles and corks than it must be done out of the bottle. rack the wine in to a stock pot, attach the thermometer to the side of the pot with the probe in the wine and slowly bring the win temp up to 140º once you get there cover it with a sterilized lid, remove it from the heat, and let it cool. Once cool bottle it. If you bottle it hot, as it cools the corks will be sucked in to the bottles.
if using caped bottles you can pasteurize in a pan, and bottle hot as the cap won't get sucked in. the other option is to fill and cap the bottles then pasteurize them with a hot water bath. this link tells all about that.
The biggest advantage to pasteurization besides stopping fermentation is extended shelf life for wines with a lower ABV that would not normally keep as long.