Pasteurizing wine
 

I'm getting into making sake and one thing that is suggested is pasteurizing
it (heat to 160 F and hold for a few minutes, then bottle). I am wondering if
anyone has tried this with other wines and what the effects might be. I am
extremely sensitive to sulfites and am always on the prowl for ways to
improve stability etc.

Thanks,

j
There are no z's in my address.