The preservation of grape juice or the prevention of its fermentation has been known since ancient times.  The process was described by the Roman statesman Cato the Younger (95-46 B.C.) in De Agri Cultura CXX: “If you wish to have [grape juice] all year, put [grape juice] in an amphora and seal the cork with pitch; sink it in a fishpond.  After thirty days take it out.  It will be [grape juice] for a whole year”. 

Grape juice was also available year round by the rehydration of raisins.