I am not familiar with Numoline, but any time you boil complex sugar in water, you invert the sugar into a simple sugar which is sweeter to the taste and more easily digested. I am sure it would be fine for use in back-sweetening, but you can make your own simple syrup for only pennies and it will work just as well.Has anyone had experience using invert sugar syrup (like Numoline) for post-finish sweetening? Thanks for the advice.
OK... that may be good, but the phrase "increases carmelization" has me wondering. When we make simple syrup to back-sweeten out wines we do not want caramelization, so we are careful to stir the sugar as it is dissolved and inverted. I have been doing this for years (not in wines though) and I am always careful not to let the sugar caramelize because this can affect the taste of your product as well as sweeten it.I am not sure.
All of the liquid invert sugars, Numoline, Trimoline and Nevuline all list the only ingredient as , "Liquid Invert Sugar".
From what I have found in researching it is that it is the way it is processed and not the ingredients that makes it useful in the baking indusrty to..."be very concentrated and very thick, used to prevent crystallization, resists humidity, acts as an anti-oxidant, increases carmelization, improves texture, preserves aroma, flavor, and color."
Only if you add citric acid. The acid splits the table sugar in the individual components. The heating is only acquired to speed up the process.I am not familiar with Numoline, but any time you boil complex sugar in water, you invert the sugar into a simple sugar which is sweeter to the taste and more easily digested.
Thanks Luc for the clarification... in the past when I needed to invert sugar I did add lemon juice and I had forgotten all about that. I must have been enjoying the wine a little too much last evening.