Are Wines Made From Kits Any Good?

So, are wines made from kits actually any good? Absolutely! Aside from competition outcomes, kit wines are exceptional, increasingly often indistinguishable from commercial wines, and are winning more awards.
Kit winemaking has come a ways since concentrate-in-a-can perfumes of yesteryears. Now's kit wines are produced from high-quality concentrate or a blend of focus and juice sourced from premium vineyards across the world.

Wine kit production technology improved significantly over the previous ten years, which has enhanced the quality of concentrates on the current market and the resulting wine.

Kit manufacturers supply grapes from vineyards across the world from the southern and northern hemispheres to have a constant supply throughout the year. Concentrates are (should be) produced yearlong, unlike winemaking in every particular region, which occurs only once a year. Kit winemakers can hence make wine round.

But as wineries and growers, apparel manufacturers too harvest grapes based not just on sugar level, acidity, and pH, but also on physiological and sensorial (organoleptic) characteristics, such as colour and tastes, which must be balanced with the chemistry of the grapes.

Once harvested, white varietal grapes are crushed and pressed, and the juice is transferred to tanks to permit unwanted solids to settle. The juice is coated with sulfite, then enzymes that break down pectin, and bentonite are added, each of which play a critical role in clarifying the juice as well as, in the end, the wine. The juice is further stabilized at very cold temperatures where it's then separated by the heavy deposit at the base of the tank, and filtered. The juice must be maintained cold to reduce fermentation from beginning on its own.

In the case of red varietals, where colour has to be extracted during the juice processing stage (as opposed to throughout fermentation in winemaking), grapes are crushed and allowed to macerate together with the juice at a tank at cold temperatures to stop fermentation from beginning on its own. Special enzymes have been added to extract colour and aromas from the grape skins; this really is the most crucial step in producing red juice with high organoleptic quality. Once the desired quality is reached, the grapes are pressed and the juice is moved to another stage of processing. Some blossoms may be stored for shipping with kits where extra maceration is desired during winemaking.

The red or white juice is run via a concentrator to remove some of the water content and concentrate the juice. Essential scents and flavors, which might be lost during processing, are retrieved and went back to the concentrate; this is the critical step that now ensures minimal loss of scents and tastes in comparison with kits of the past. The concentrated juice is then tartrate-stabilized by frightening to quicken precipitation of tartrates-harmless, colorless crystals-to make sure this doesn't occur during winemaking or while bottles have been chilled in the refrigerator.

At this point, the producer decides on the quality and style of wine that the kit is meant to produce. The concentrate may be combined with other concentrates to replicate, for instance, a Bordeaux-style red (typically a blend of Cabernet Sauvignon, Cabernet Franc and Merlot), or varietal juice is inserted to get increased varietal character.