Analogueman wrote:
> 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 ?

<snip>

Roger,

I think it depends on the sensitivity of one's palette. I know of many
who say there's no detectable difference, but there are others who claim
to detect an obvious difference. I myself have never found a taste
difference, but then again, I can't taste fresh cherries either.

Sorry if this doesn't help much. I suspect there's no "universal"
answer, but in a dry wine there should be almost no sugar left anyway. I
would say it doesn't matter.

HTH, Mike MTM