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"

"Peter STEVENS" wrote in message
...
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.

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.

http://www.walkersfruitbasket.com/WinemakerNote.htm

Joe

Tom S wrote:

[snip]

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


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.

--


Mike MTM, Cokesbury, New Jersey, USA



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Mike McGeough wrote:
Tom S wrote:

[snip]


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

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

On Fri, 21 Oct 2005 20:51:42 +0200, "Peter STEVENS"
wrote:

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



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

"James Brozek" wrote in message
news
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.

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 think that fructose is safe for diabetics

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