My thoughts on using a juicer is that the results will vary with the function of the juicer. I have seem some that are glorified blenders while others just make pretty colored water.
Depending on the product being juiced. Some fruits, like Apples which has a cyanide like compound in the seeds, have undesirable compounds nicely locked away in the seeds that may contribute an off-flavor to the finished wine. Stone fruits such as Cherries, Peaches, and Apricots also contain such compounds which may be unpleasant if breached.
Most juicers proudly tout their ability to remove the skins from the items being processed. In some items such as grapes, the skins provide the much needed tannin and color when making various styles wine.
I don't personally have any book recommendations about books that cover this topic; not in the concise format of great books such as Designing Great Beers
but ECKraus (http://www.eckraus.com/home-wine-mak...eating-recipe/
) has a great primer. I there is also a lot of information to be obtained from the website of Jack Keller (http://winemaking.jackkeller.net/index.asp
Personally, I think I'd get some 1 gallon or 1/2 gallon jugs and do some test batches. The mention of using grape juice for body tells me you've at least gone and researched some recipes and should have a good idea of where to start.