Thesis Title

Effect of Sweetening Treatments on White Wine Quality

Date of Graduation

Fall 1999


Master of Science in Plant Science



Committee Chair

Karl Wilker


There are several methods available for producing a sweet wine. This research project compared two of these methods in a Vignoles wine and three in a Vidal blanc wine. The methods examined in the Vignoles wines were the addition of juice reserve to a dry wine versus stopping the fermentation at a desired sugar level. The same two methods, plus a mute-sweetened dry wine, were examined in the Vidal blanc wines. The wines were analyzed for chemical and sensory differences. A sensory difference was found between the two Vignoles treatments. The stopped-fermentation treatment had a greater aroma intensity. A significant difference was found in the sensory analysis comparing the mute-sweetened Vidal blanc and the stopped-fermentation Vidal blanc. The monoterpene concentrations varied significantly with sweetening method. In the Vignoles wine the monoterpenes were higher in the juice-sweetened than in the stopped-fermentation treatment. In the Vidal blanc, however, the monoterpenes were higher in the stopped-fermentation treatment than in the other two treatments. The pH values were lower and the titratable acidity higher in the stopped-fermentation treatments. The total sulfur dioxide was higher in the stopped-fermentation wines. In the Vidal blanc wine, the stopped-fermentation treatment had lower color than the other two treatments.

Subject Categories

Plant Sciences


© Jessica Christine Goin