Roger,

> 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 ?

Yes, there is. Table sugar is sucrose which is will essentially
hydrolyse to fructose and glucose in the wine environment. Corn sugar
is dextrose, which is another name for glucose.

Fructose is sweeter tasting than glucose. So, for the same quantity of
glucose (corn syrup) and sucrose (table sugar), you will get a
slightly sweeter result in the case of the latter addition. This
difference is probably pretty small though, and since different
peoples' thresholds for sweetness differ, it will likely be variable
from person to person.

Hope that answers your question sufficiently.

See you Thursday,
Ben