I recently started making cheap wine using large bottles of fruit squash
(concentrate), white sugar & a high alcohol yeast. Been succesful, so far.
However, I bought a "tropical" squash today & it has *stabiliser* listed
towards the back of it's ingredients. Would this have the same function
as the *stabiliser* that I've had included with wine "kits" that I've bought
from homebrew stores ? Will it prevent any fermentation at all ?

Cheers !