Hi Guys,
im just curious on what your opinions are when comparing kit wines to commercial wines. From what i understand and in my experience i have not come across a kit that allows for malolactic fermentation/conversion as they are generally PH balanced already. In spite of being PH balanced were still comparing lactic acid to malic acid, to my understanding lactic acid is going to impart a more full and well rounded flavor. Would this by itself not limit to how kit wines will taste? Its my understanding that most commercial wineries induce this conversion at some point during the process. I suppose we can do our own malolactic conversion, but i thought the general consensus is when we tweak our kits this conversion is not really something that we should tweak since the kits are already PH balanced as mention and will likely ruin the kit wine.
im just curious on what your opinions are when comparing kit wines to commercial wines. From what i understand and in my experience i have not come across a kit that allows for malolactic fermentation/conversion as they are generally PH balanced already. In spite of being PH balanced were still comparing lactic acid to malic acid, to my understanding lactic acid is going to impart a more full and well rounded flavor. Would this by itself not limit to how kit wines will taste? Its my understanding that most commercial wineries induce this conversion at some point during the process. I suppose we can do our own malolactic conversion, but i thought the general consensus is when we tweak our kits this conversion is not really something that we should tweak since the kits are already PH balanced as mention and will likely ruin the kit wine.