Pre-fermentation processing, or processing of grape must prior to fermentation, is an essential step in the vinification cycle. Mechanical and thermal processes have been developed to manipulate the resulting wine by either limiting the extraction of undesirable compounds or else enhancing the extraction of desirable components. Here, two separate processes are investigated for their effect on Concord grapes, specifically for their ability to remove methyl anthranilate from juice. Methyl anthranilate (MA) is one of the main volatile compounds in Concord juice and wine that gives Concord its distinct flavor, often described as “native”, “foxy”, or “artificial grape.” This distinct flavor limits the versatility of Concord for enological purposes, making it unsuitable for use in premium red wines. Fortunately, unlike many wine odorants that are formed by yeast or through reactions involving grape-derived precursors, MA is grape-derived, typically accumulating to perceptible levels after veraison. Therefore, we speculate that removal of MA from Concord grapes and/or grape juice before fermentation will result in wine with significantly less MA, resulting in wine that is perceived as more acceptable, having less “native” and “artificial grape” aromas and flavors. In this work, two pre-fermentation approaches are investigated. For the first approach, nanofiltration-resin (NFR) processing was used to process Concord juice. The resulting wine was compared, analytically and sensorially, to a standard Concord wine, a representative V. vinifera wine, and a blend of the V.vinifera:NFR wine. Both trained panelists and consumers reported a lower foxy character in the NFR wine compared to the standard Concord wine, which was also reflected in volatile data from SPME-GC-MS. The second approach utilized flash détente, a thermal process combined with vacuum expansion. Wines fermented from Concord grapes processed by flash détente were compared to wines from traditional vinification methods as well as thermovinification. Neither flash détente nor thermovinification had a significant effect on the concentration of MA, though increases in color extraction were observed for both treatments, with variability in other important volatile compounds detected.