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