Are Wines Made From Kits Any Good?

So, are wines made from kits really any good? Absolutely! Aside from competition outcomes, kit wines are excellent, increasingly often indistinguishable from industrial wines, and are winning more awards.

Kit winemaking has come a long way since concentrate-in-a-can wines of yesteryears. Today's kit wines are created from high-quality concentrate or a blend of focus and juice sourced from premium vineyards around the world.

Wine kit manufacturing technology improved significantly during the last decade, which has improved the standard of concentrates on the market and the resulting wine.

Kit manufacturers supply grapes from vineyards across the world from the northern and southern hemispheres to have a continuous supply during the year.

Concentrates are (should be) produced yearlong, unlike winemaking in each particular region, which happens only annually. Kit winemakers can hence make wine round.

However, as growers and wineries, apparel makers also harvest grapes predicated not just on sugar level, acidity, and pH, but also on physiological and sensorial (organoleptic) traits, such as color and tastes, which must be balanced using the chemistry of the grapes.

Once harvested, white varietal grapes are crushed and pressed, and the juice is transferred to tanks to allow unwanted solids to settle. The juice is stabilized with sulfite, then enzymes that break down pectin, and bentonite are added, both of which play a critical role in clarifying the juice as well as, ultimately, the wine. The juice is further stabilized in very cold temperatures where it is then separated from the heavy deposit at the bottom of the tank, and filtered. The juice must be kept cold to reduce fermentation from beginning by itself.

In the case of red varietals, in which color has to be extracted through the juice processing period (instead of during fermentation in winemaking), grapes are crushed and allowed to macerate with the juice in a tank in cold temperatures to stop clogging from beginning on its own. Special enzymes are added to extract color and scents from the grape skins; this really is the most critical step in producing reddish juice with high organoleptic quality. Once the desired quality is reached, the grapes are pressed and the juice has been transferred to another stage of processing. Some blossoms might be kept for transport with kits where additional maceration is desired during winemaking.

The red or white juice is run through a concentrator to remove some of their water content and concentrate the juice. Essential scents and tastes, which might be lost during processing, are recovered and returned to the focus; this really is the critical step that currently ensures minimal loss of scents and tastes compared with kits of the past. The concentrated juice is then tartrate-stabilized by frightening to hasten precipitation of tartrates-harmless, colorless crystals-to make sure this does not occur during winemaking or while bottles have been chilled in the refrigerator.
Now, the producer decides on the high quality and manner of wine that the kit is meant to produce. The concentrate may be combined with other concentrates to replicate, by way of example, a Bordeaux-style red (typically a blend of Cabernet Sauvignon, Cabernet Franc and Merlot), or varietal juice is inserted to get greater varietal character. For more information click here