splenda as sweetner?

Ok, after reading all 33 posts on splenda I've found out that people have indeed used it and suceeded. The reason I am wanting to use splenda instead of regular sugar or honey is that I don't want to add the sorbate due to the possibility of malolactic yeast/bacteria being present. I'd rather have take my chances with the splenda than with the possibility of geranium off taste. Patrick

I contacted the company a couple of years ago and they would not recommend using it. My understanding of it is that it is a sugar derivative that works as a diet aid because it takes time to break down into sugar and the other molecule that is attached. In the body, by then it has gone through the system and out so it is not used as sugar. However, if you add it to wine, given time it will possibly break down in solution in the bottle. It will still contribute it's sweetening power but may not protect against fermentation or work as a diet aid. Anyway that is my take on their response to my query. Because of that response I never used it. There are cheaper ways to sweeten my wine if that is all it gains for me.

Ray

I have tried several things with sweeteners. I took 3 2.8 gallons of Riesling that I had made. I sweetened them in three different ways. Dextrose, Splenda, and Zylitol. Zylitol is what is called a sugar alcohol and is used in diet candies and the like. (along with about 5 other types of sugar alcohols that are used by the industry) All three were good but the Splenda came in # 3. The zylitol came in the best and tasted great. It is non fermentable. You can find it at the health food stores, wild Oats, Whole Foods, etc. JAM

Have you tried Stevia? It is also available from health food stores. I bought some in liquid form and am quite impressed. A couple drops was all that was required to sweeten a big glass of dry home made pear wine.

I believe Winemaker magazine also mentioned it as one of the best options for sweetening a dry wine. I believe it could be used prior to bottling without a problem of renewed fermentation but it is also very fast and efficient to use at drinking time as it mixes very well and rapidly and does not seem to impart any unnatural after taste. At least that is my opinion.

Paul;

I have been experimenting with erythritol, which occurs naturally in wine to some extent. The sensory quality, mouth-feel and stability are far better than when using fermentable sugars in off-dry wines. It is also commercially available as an approved food additive, but is evidently not on the 'wine list'.... yet.

Mark

Paul E. Lehmann wrote:

Were do you find a supplier of erythritol? Warren Place

Were do you find a supplier of erythritol? Warren Place