To understand the difference, you need to go to the fundamental for find out why the kit red is different. Commercial White wine is fermented from pressed juice, which is similar to white kit wine making. That is why the kit white is close to the commercial counterparts. However, Reds are the different story. Commercial red wine is made from skin maceration, which uses alcohol to soak out the flavor (at least in majority). But kit red is very different. It first undergoes a series of chemical/physical processing such as heating, vacuum evaporation, enzyme treatment etc. to extract the flavor from skin without alcohol. (May use a process called flash extraction, I guess). No surprise the result product will be different. Just think about this: If this process were good and can achieve a good result comparable with conventional approach, why the commercial guys don't use this approach widely and join us to make kit wine (lol)? There should be some deficiency inherent to this approach, such as losing or change aroma. That can also explain why the high end red kid comes with skin.