Originally Posted by Engine

I think it's the additional sulfites in wine that does it, not the fermentation. I know if you make wine at home and use some kind of kit, they want you to add a bunch of sulfites to keep the wine from getting too fermented too quickly or something.

Also, to keep this on topic - a lot of homemade wine kits include little bags of stuff that you're supposed to add to weigh down the sediment that forms and this stuff is usually something made from shellfish. So home-vinting vegetarians beware. And I've had too much beer to back this up with technical data right now so look it up if you're interested.