On Fri, 25 Jun 2004, Greg Cook wrote:
> 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" ? ?
> Greg Cook

All true. I have pure sucralose for fermentations so I often
forget about the potential starch problems. Many yeasts and bacterial can
metabolize starch though wine yeast typically cannot. Most of my
sweetened wines are consumed within a year and hydrolysis of starch during
that time in a healthy wine isn't a concern.
The great majority of Splenda is starch since sucralose is 600 times
sweeter than sugar. So, in 6 oz of Splenda (by volume) there is .01 oz of
sucralose. Most people would have trouble seeing that amount without
their glasses.
Warren Place