On 6/23/04 10:54 PM, in article
, "Warren Place"
> wrote:

> 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

Hi Warren,

I don't think it is the sucralose that is the problem. I would expect
sucralose to be stable in wine for a long period of time (years even). The
potential problem is with the other starch additives they formulate
"Splenda" with. These will break down much sooner into simple sugars. I
suspect this is only a small amount in Splenda, so the most you might expect
would be a little spritz, but I don't know. Anyone know the weight percent
of the other ingredients in "Splenda" ? ?

Thanks.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

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