- Nov 5, 2006
- Reaction score
- Raleigh, NC, USA
Concentrates vary in quality, but I've yet to see any description of the differences between those used for kits and those sold to wineries. It's entirely possible there is no real difference, based upon the destination, just a difference in quality level, e.g., WE's Classic, Reserve, and Private Reserve lines differ in quality.I've generally been using all the recommendations folks have been listing with good results, i.e. yeast, oak, enzymes, blending, saignee, etc. Seems like the consensus here is that concentrates are not recommended. The info about synthetic malic is very interesting and convincing. Perhaps what i've heard in regards to professionals and other folks using concentrates are not the wine kit variety, but the concentrate that is sold to wineries that @Jeriatric mentions above. I assume these concentrates don't have the man-made malic acids, etc.
Kits are not intended to undergo MLF, so it doesn't matter what kind of malic acid is added, and cost is the most likely deciding factor. Wineries making wines from concentrate (either entirely or partially) are probably not doing MLF either. If they do? The natural malic and whatever edible portion of the artificial malic will get eaten by the MLB, and the remainder won't. My guess is most of these are in the "fighting varietal" range, so keeping costs down (by not worrying about MLF) is a strong factor.