This article is from the WineMaking FAQ, by malak@CAM.ORG (Don Buchan) with numerous contributions by others.
Both will ferment equally well in your wine, and usually may be used
interchangeably, though in different amounts.
For those of you with really distinguishing palates, sucrose (table
sugar) will give a beverage a fruity character; corn sugar, a malty
3/4 unit of sucrose equals 1 unit of corn sugar; therefore if your
recipe calls for 1 unit of sugar, you should use 1 1/3 units corn sugar.