I believe the glass of OJ for breakfast is a fairly modern habit.
Wine, hard ciders, etc. were popular for the very reason that the actual fruit juices weren't. The lack of refrigeration and with no knowledge of pasteurization fruit juices were likely only consumed a few days a year when the fruits were ripening. Cellar preserved fruits likely wouldn't produce good juice either.
So the juices were preserved by fermenting the glucose (and much of the fructose), or making preserves, etc.
Wine, hard ciders, etc. were popular for the very reason that the actual fruit juices weren't. The lack of refrigeration and with no knowledge of pasteurization fruit juices were likely only consumed a few days a year when the fruits were ripening. Cellar preserved fruits likely wouldn't produce good juice either.
So the juices were preserved by fermenting the glucose (and much of the fructose), or making preserves, etc.