It's basic knowledge that alcoholic beverages are made by letting the yeast eat sugar and poop out alcoholic and carbon-dioxide, in a process known as fermentation. And since sugar only means sucrose, glucose, maltose and similar organic chemicals, it is a no-brainer that artificial sweeteners won't work.
This is why I had an idea. Since I'm an amateur who lacks professional brewing equipment, I cannot always be certain that the yeast is really dead after I pasteurize my wines. So adding sugar post-fermentation to the wine isn't very smart, since if I botched the pasteurization and failed to kill the yeast, I may trigger fermentation again. So I thought - why not add artificial sweeteners PRIOR to fermentation (in addition to the normal sugar, off course)? If the artificial sweetener is unfermentable, it'll work, right?
The sweetener I had in mind was Süssina's artificial sweetener, whose chemical composition is:
- Sodium saccharinate
- Sodium cyclamate
- Sodium bicarbonate
- Monosodium citrate
The question is, will adding all this to the wine prior to fermentation prevent/hijack fermentation? After all, all this sodium... But what about adding it post-fermentation? Are these chemicals unfermentable?