Sucralose?

[Warren Place]

On Tue, 15 Oct 2002, Fred Williams wrote: Just out of curiosity, has anybody done any bench trials or etc. with Splenda or the like? Will Splenda ferment?
I'm a little late on this thread (grad school gets in the way of
reading the newsgroup sometimes) but I just wanted to follow up with my
exprience. I have been sweetening cider and wine with splenda for a
couple years and can report that it works well. I know that it is risky
due to the maltodextrin content of the granular sucralose (Splenda), but I
haven't had any problems yet. Splenda does not ferment.

Warren Place

[Ray]

Use of Splenda has been discussed before. The general thought was that it
will not ferment and it may be used to sweeten wine but it will break down
with aging. If you are cutting sugar intake it was suggested that you use
it to sweeten when you open the bottle for serving rather then when you
bottle.

Ray

"Warren Place" <wrplace@mailbox.ucdavis.edu> wrote in message
news:Pine.GSO.4.44.0308021449400.21931-100000@vici.ucdavis.edu... On Tue, 15 Oct 2002, Fred Williams wrote: Just out of curiosity, has anybody done any bench trials or etc. with Splenda or the like? Will Splenda ferment? I'm a little late on this thread (grad school gets in the way of reading the newsgroup sometimes) but I just wanted to follow up with my exprience. I have been sweetening cider and wine with splenda for a couple years and can report that it works well. I know that it is risky due to the maltodextrin content of the granular sucralose (Splenda), but I haven't had any problems yet. Splenda does not ferment. Warren Place

[Warren Place]

On Tue, 5 Aug 2003, Ray wrote:
Use of Splenda has been discussed before. The general thought was that it will not ferment and it may be used to sweeten wine but it will break down with aging. If you are cutting sugar intake it was suggested that you use it to sweeten when you open the bottle for serving rather then when you bottle. Ray
I don't think the decomposition of sucralose in many wines and
cider is an issue to worry about. The chemical is very stable at various
pH and temperatures. If you can site data that says otherwise, please
pass it along as I'm very interested in including this chemical in my own
ciders. As for Splenda, since it is sucralose that has been cut with
maltodextrin, the addition of it to wine could cause a problem with
microbial stability.
I'm not concerned about sugar intake, I just use sucralose to
sweeten ciders without sorbate.
Warren Place

[Warren Place]

On Thu, 7 Aug 2003, Ray wrote:
Warren, Do a search on this site. This has been discussed several times. I responded because no one else had. I have not actually done this but others who said they had noted that it is very stable in dry form but broke down after 6 mo. or so in solution. Just passing it on as you asked. If you want to try it, do so. Just let us know the result. Another data point never hurt an analysis. Ray
I tried a search, and although I wasn't very careful, the only
reference I saw to Splenda possibly breaking down was made by you, Ray.
I did see that Splenda has been discussed several times. (I have
contributed to many of those threads.) I obtained the MSDS on powder and
liquid (25% solution) for Splenda. The MSDS lists that the liquid
solution is actually more stable than the anhydrous (powder) form. I'm
not sure about how maltodextrin decomposes, but I can imagine that it
would be much less stable in an aqueous solution, especially if there are
any microbes present.
I've tried Splenda as a sweetener for cider and have been very
happy with it's performance. A lot ot people have phylosophical reasons
for not using splenda, and while those can be discussed, I think Splenda
may be a very simple solution to the problem of obtaining sweet or sweet
and sparkling wine or cider. When used with priming sugar, Splenda allows
one to make sweet and sparkling wine without artificial carbonation.

Warren Place

[Ray]

I do remember seeing it and it was within the last year. It would have been
on this site or the meadmaking site. However try it and let us know. After
all it was not me who used it and maybe you will have different results. It
sure would be great if it did work!

Ray

"Warren Place" <wrplace@mailbox.ucdavis.edu> wrote in message
news:Pine.GSO.4.44.0308071405270.8185-100000@veni.ucdavis.edu... On Thu, 7 Aug 2003, Ray wrote: Warren, Do a search on this site. This has been discussed several
times. I responded because no one else had. I have not actually done this but others who said they had noted that it is very stable in dry form but
broke down after 6 mo. or so in solution. Just passing it on as you asked.
If you want to try it, do so. Just let us know the result. Another data
point never hurt an analysis. Ray I tried a search, and although I wasn't very careful, the only reference I saw to Splenda possibly breaking down was made by you, Ray. I did see that Splenda has been discussed several times. (I have contributed to many of those threads.) I obtained the MSDS on powder and liquid (25% solution) for Splenda. The MSDS lists that the liquid solution is actually more stable than the anhydrous (powder) form. I'm not sure about how maltodextrin decomposes, but I can imagine that it would be much less stable in an aqueous solution, especially if there are any microbes present. I've tried Splenda as a sweetener for cider and have been very happy with it's performance. A lot ot people have phylosophical reasons for not using splenda, and while those can be discussed, I think Splenda may be a very simple solution to the problem of obtaining sweet or sweet and sparkling wine or cider. When used with priming sugar, Splenda allows one to make sweet and sparkling wine without artificial carbonation. Warren Place

[Warren Place]

Okay, I'll elaborate. I added Splenda to some cider almost 3 years ago.
It was sweet then and is still sweet. If Splenda did lose sweetness
over time, I wouldn't have any of that cider left. However. it is now too
sweet for my tastes. So, although my tastes have changed over time, I
don't believe the sweetness of the Splenda in my cider has decreased
noticeably. I aslo have not seen increased carbonation in the
cider as a result of maltodextrin (an ingredient in Splenda) fermentation.
I'd say that evidence indicates that Splenda works very well for
sweetening wine.
Warren Place


On Thu, 7 Aug 2003, Ray wrote:
I do remember seeing it and it was within the last year. It would have been on this site or the meadmaking site. However try it and let us know. After all it was not me who used it and maybe you will have different results. It sure would be great if it did work! Ray "Warren Place" <wrplace@mailbox.ucdavis.edu> wrote in message news:Pine.GSO.4.44.0308071405270.8185-100000@veni.ucdavis.edu... On Thu, 7 Aug 2003, Ray wrote: Warren, Do a search on this site. This has been discussed several times. I responded because no one else had. I have not actually done this but others who said they had noted that it is very stable in dry form but broke down after 6 mo. or so in solution. Just passing it on as you asked. If you want to try it, do so. Just let us know the result. Another data point never hurt an analysis. Ray I tried a search, and although I wasn't very careful, the only reference I saw to Splenda possibly breaking down was made by you, Ray. I did see that Splenda has been discussed several times. (I have contributed to many of those threads.) I obtained the MSDS on powder and liquid (25% solution) for Splenda. The MSDS lists that the liquid solution is actually more stable than the anhydrous (powder) form. I'm not sure about how maltodextrin decomposes, but I can imagine that it would be much less stable in an aqueous solution, especially if there are any microbes present. I've tried Splenda as a sweetener for cider and have been very happy with it's performance. A lot ot people have phylosophical reasons for not using splenda, and while those can be discussed, I think Splenda may be a very simple solution to the problem of obtaining sweet or sweet and sparkling wine or cider. When used with priming sugar, Splenda allows one to make sweet and sparkling wine without artificial carbonation. Warren Place