I'm sorry, but the published science is very clear: acrylamide is the product of cooking at high temperatures. According to https://www.ncbi.nlm.nih.gov/pubmed/

I'm sorry, but the published science is very clear: acrylamide is the product of cooking at high temperatures. According to https://www.ncbi.nlm.nih.gov/pubmed/12368845 https://www.ncbi.nlm.nih.gov/pubmed/12368845, it has not been found in food prepared at less than 120 degrees C. Furthermore, the foods found to be most susceptible to acrylamide formation are starchy foods someone with a healthy diet would probably be consuming in low quantities anyway. In any case, this has become a forest from the trees debate. You can enjoy your grapes fermented, I can enjoy mine off the vine and hopefully it won't be the potatoes that do us in. Bon appetit!