Wine brewing kits are the miniature equivalent of our modern wineries. They allow people to make wine from frozen grape juice or concentrate, with the perspective for them at the end to enjoy their own wines. It seems that the apprentice winemaker loves to follow the steps of the efficient, square enologist who doesn't leave a chance to the juice to become wine by itself (never leave free reins to your wines, they'll get faulty, everyone knows that...).
I don't know if this is the trend worldwide but in France I noticed that the home gardener is the biggest user of weedkillers when you consider the ratio of herbicide volumes to the treated surface. I'm wondering if home winemakers are similarly mimicking the wineries by using the full range of pharmacopoeia developed by the additives companies, only that they overdo the corrections and use this stuff in even larger dosage than wine-school-educated professional vintners. On the weedkillers issue like on the winemaking additives, it seems that a large part of the problem is the propensity of the average citizen to prefer the straightforward chemical approach, the fight-and-get-them philosophy, rather than the pragmatic, more easygoing mindset. Of course the additives companies have been pushing a lot in this direction, but they wouldn't have much leverage if there weren't so many of us addicted to this spraying/correction rationale with which we're mostly shooting ourselves in the foot with dead soils and fake wines.
Just have a look at this range of additives found on a now-offline webpage. These are designed for home brewing but they're more or less the types of products used discretly by our modern commercial wineries worldwide.
In conclusion, I'd like to ask : what's the point for an individual to make the leap to set up his own miniature winemaking operation if he ends up correcting his wine at every turn like it's done for the wines he buys in the wine aisles ?