Hello ,
Being a diabetic and a fruitwine producer , I wondered if commercial sweeteners can be used in wine that is meant to age for some years. More concrete I was thinking of cyclamates , aspartame , stevioside , succhorose.. Would these be stable in time and yield a good taste ?
Can wine be sweetened with maltitol or xylitol ?
Has anyone experience in these matters.
regards,
PETER
Yes you can use any of them. How long they are stable is another matter, but tehy should last long enough for the wine to age and you to enjoy it.
Most people use splenda...some people like the idea of using stevia since it is "natural"
Based on a recent experience, I wouldn't recommend it.
I bought a 12 pack of Diet Coke awhile ago and forgot about it for awhile. I finally got around to drinking it, and it was nearly tasteless. I checked the date code and it was 2003, so it couldn't have been more than a couple of years old - but it was dead as a doornail.
I suggest that you make your wines dry and sweeten them artificially when you go to drink them.
Tom S
I use sugar so really can't speak to this, especially in light of Tom's comment. I live in the north eastern US where it's common to have grapes high in acid and lower in sugar so sweetening is pretty commonplace.
Here is a link to some people who used Splenda to good effect; you can email them if Splenda would be acceptable. They crush around 500,000 gallons; they are big. They do get back to you if you email them but this is the busy time over here as a heads up.
Joe
Tom,
That's it exactly. A friend of mine cellars & ages his Diet Snapple for
6 mos because he prefers it less sweet. Nutrasweet is known to be unstable in liquid form, especially at elevated temps.
And same reason why most artificial sweeteners aren't recommended as sugar replacement for baking.
Gene
Not being a master wine maker, I'm just offering what I do. some time back I made a kit "white zin", and in the kit was a package of what looked like honey, even tasted a little like honey, but I found out it was really fructose. I did a search on the internet and found sources for powdered fructose, bought a bag and boiled some down to a honey like consistance, it even turned the color of honey. I have been using this to sweeten wine every since. It doesn't make the wine cloudy, and it desolves very nicely in the wine.
I think that fructose is safe for diabetics, but you may want to check on that, if it is safe for you, that may be the way to sweeten.
Just my two cents worth.
Jim
Fructose is also a fermentable sugar. If you add it prior to bottling, the fermentation can re-start in the bottles and give you a messy surprise unless you've added sorbate and sulfite to stabilize the wine.
I doubt it! Cane sugar is a disaccharide. It breaks down in the body to glucose and fructose, which are monosaccharides. Each of them will do a number on a diabetic's blood sugar.
Tom S
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