Chris, I've been looking for information about this. Do you have a source for the information about sucralose degrading to fermentable sugars? You indicate that the manufacturer said this was so. But I can't find it. Thanks.According to the manufacturer of Splenda, sucralose will over a matter of months convert into a fermentable form. It is simple chemistry though, if you look at a picture of sucrose and sucralose. The problem with these artificial sugars is that they are almost structurally identical to sucrose. It fools the body enough to prevent it from being broken down until it passes through the body (supposedly), but give it more than 2 months in the bottle and it most certainly can convert to a fermentable sugar.
This is not true, sorbate alone will not stop yeast from fermenting. People keep saying it but it is wrong. You may as well add water to stop the yeast. And yes sorbate does affect the taste. I can taste it and I dont like itI wouldn't take that bet. You could wait for the yeast to die off and treat it with sorbate though (which isn't sulfite) to prevent them from starting up again. Any time you plan to re-sweeten I would just go ahead and add sorbate (and sulfites if you can). They are cheap, don't impact the taste of the wine, and there isn't any real reason to not add them.
It is true, to a point. Sorbate prevents yeast from budding, which is how they reproduce. If you have a wine that has stopped fermenting then and are ready to backsweeten, adding sorbate will essentially prevent fermentation from becoming much of anything. Does it provide a certainty that fermentation cannot start up from the remaining yeast? No, but that's why you add sulfites as well, like I said. If you can taste the sorbate, you're adding too much in my opinion.This is not true, sorbate alone will not stop yeast from fermenting. People keep saying it but it is wrong. You may as well add water to stop the yeast. And yes sorbate does affect the taste. I can taste it and I dont like it