Can anyone comment on if there is a detectable difference in the taste of a
finished wine between using corn sugar or table sugar to adjust SG ?

I am making a second wine from the lees of approx 90 lb of frozen Yakima
Merlot, 5 US gal of California "Burgundy" juice and 2 Imp gal of water.
The adjustment calls for between 2 and 4 Kg of sugar.

Thanks,
Roger