Hi Roger,

I posted a reply to this yesterday, but obviously it hasn't made it.

> 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 ?

There is a difference. Dextrose is just another name for glucose.
Sucrose will invert to a mixture of glucose and fructose in a wine
environment. Fructose is tastes sweeter than glucose, so ultimately
sweetening with sucrose will give a sweeter taste (i.e., for the same
quantity of sugar).

The difference will be small though and, also given the population's
range of sensitivity to sweetness, a lot of people probably won't
detect it.

See you soon,
Ben