On Tue, 8 Jun 2004, Ray wrote:
> I contacted the Splenda people and they would not recommend using splenda in
> wine. It seemed like such a good idea,too. It seems that splenda is
> basically sugar bound to a substance that prevents the sugar molecule from
> being broken down so it passes through the body before it is used. Given
> time, however, it will break down in liquid form and the sugar part will
> become just that -- sugar.
Did they say how long this would take to occur? I have added
Splenda to wine and haven't seen renewed fermentation. Maybe the yeast
are dead, maybe it takes longer than two years for the chlorine to come
off the sugar molecule and be replaced by a OH group. The research I've
seen on sucralose in food industry applications suggests it is very stable
over a wide range of pH and temperature.
Warren Place