The impact of three sweetening treatments (stopped fermentation, juice additions and mutè addition) on white wine aroma and chemical composition was assessed. Trials were replicated for two seasons. Musts produced with cv. Vignoles grapes were inoculated with selected yeast strains. Juice treatment consisted of adding juice to the finished wines to equal the sweetness of the stopped fermentation wines. Juices added were the same as those used to ferment the wines. Mutè treatment was similar to previous one except that partially fermented juice was used. Stopped fermentation treatments were cooled and held at 0°C once they reached the desired residual sugar level. Chemical analyses of wines were performed to determine glucose, fructose, tartaric acid, glycerol SO2, Total acidity, color and routine parameters such as pH. Sensory analyses were carried out too. According to trial results, the stopped fermentation treatment resulted in higher TA and lower pH values for season one wines, but results were not confirmed during the second season. Juice and mutè addition to wine tended to increase wines color, probably because the material may have retained phenolic compounds. Stopped fermentation wines contained substantially more fructose than glucose. Juice and mutè added wines had very similar concentration of both sugars. A difference in aroma among the stopped fermentation and juice wines was detected: the first wines were found to have a fresher aroma than the juice wine, probably to the lower free sulfur dioxide concentration than the juice wine. No differences were found among mutè wine and either juice or stopped fermentation wines. Sweetening treatments had minor effects on titrable acidity, pH, volatile acidity and glycerol. (We suggest you to read the entire article. Original title: Effect of sweetening treatments on white wine aroma and composition)

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