Most winemakers don't boil the fruit, but instead "sanitize" it with campden tablets (potassium metabisulfite).
What I do is simply freeze the fruit first. That means it easier to smash up when it thaws, as I don't have a fruit press.
Then, when I mix up the must I use 1 campden tablet per gallon of must. I crush the tablet and mix in some hot water (usually 1/4 cup water or so is plenty) and make sure it's dissolved, and add that to the fruit must. Stir well, cover, and wait 12 hours. Then, after 12 hours, I add pectic enzyme. That's not required, but it breaks up the pectin (the stuff that makes jelly) so you can extract more juice as well as prevent a pectin haze in the finished wine. Then, wait another 12 hours, and add your chosen yeast.
Wine yeast is tolerant of sulfites (that's why winemakers use them) but it's still good to wait a while before pitching the yeast once you've used them. Sulfites inhibit the action of pectic enzyme, so that's why you wait 12 hours before adding it. Pectic enzyme doesn't play well with the yeast, so that's why you wait another 12 hours before adding the yeast.
The sulfites added aren't much, about 50 ppm, but it's enough to kill or inhibit wild yeast and bacteria so that your chosen yeast can take hold. The sulfites will disipate relatively quickly, so you can add more (or not) at every other racking as a preservative/antioxidant if you'd like.