Dry White Wines Research Articles

Novel Pseudo-Two-Dimensional 19F NMR Spectroscopy for Rapid Simultaneous Detection of Amines in Complex Mixture.

Rapid detection of amines in complex mixtures presents a significant challenge. Here, we introduce a novel nuclear magnetic resonance (NMR) method for amine detection utilizing a probe with two fluorine atoms in distinct chemical environments. Upon interaction with an amine, the probe generates two atomic resonance peaks, which are used to create coordinates, revealing fluorine chemical shifts on the 19F NMR spectroscopy. This innovative approach allows for the clear distinction of amine signals in a two-dimensional plane. This method has been effectively employed in analyzing amines in pharmaceuticals and amino acids in Ophiopogon japonicus and dry white wine, providing a robust and general approach for amine analysis.

Chemometric Approach Application in Modern Wine Studies

The wine market is affected by the origin of wines, but the current wine traceability system has some limitations. The idea of geographical authenticity and quality has increased as one of the most important parameters influencing consumers’ preferences. Chemical parameters such as total polyphenolic content (TPC), alcohol and organic acid content (total acids, malic and tartaric acids), and antioxidant activity were observed in this work at 15 dry white wines of varieties Pinot blanc, Riesling, Sauvignon blanc, and Chardonnay, which originated from three different countries. FTIR and spectrophotometry methods (TPC and DPPH) were used and chemometric approaches such as ANOVA and PCA were selected as the most important for evaluation. In general, high levels of malic acid, TPC, and antioxidant activity were detected in Austrian wines. Pinot blanc, Chardonnay, and Sauvignon from the same producing region in Austria showed higher results. The higher overall acid concentration was a distinguishing feature of the Slovakian Sauvignon and Riesling varieties, particularly in the case of tartaric acid. Austrian samples showed significantly higher antioxidant activity compared to Hungarian Chardonnay (p = 0.002) and Sauvignon (p = 0.007), comparable to TPC. The application of statistical analysis was useful in demonstrating many discrepancies, particularly by application of the PCA method.

Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines

The aging ability of dry white wines has been increasingly recognized. The present work aimed to identify which sensory features drive their quality assessment by experienced tasters. Individuals assessed several sensory attributes, using dark tasting glasses. Wines originated from the grape varieties Alvarinho, Arinto, Sauvignon Blanc and Pinot Bianco with a wide range of ages. Basic physical–chemical analysis, browning (Abs 420 nm), elemental composition and a partial volatile fraction were also determined. The overall quality scores were a function of complexity and balance and were negatively influenced by the perception of faultiness. The aging process could be associated with a continuous sensory space characterized by a declining perception of freshness and an intensification in the mellowed flavors. Despite their age, wines were characterized by an austere perception caused by their acidity, saltiness, bitterness, smoothness and dryness. Nevertheless, quality scores were similar from the youngest to the oldest tasted wines (17 years old). The exception was a Sauvignon Blanc wine from a recent vintage that was judged as faulty due to the perception of earthiness. Overall, the tasted wines displayed an unexpected aging ability as demonstrated by the difference between the predicted and real wine ages. To improve the recognition of old wines, the metaphor “mellowed by age” is proposed to describe flavors resulting from beneficial aging instead of “oxidized by age”.

Биологически ценные компоненты в сухих винах, изготовленных из винограда, культивируемого в Дагестане

Abstract. To expand the production of high-quality wines in Russia, it is necessary to use the varietal composition of grape raw materials, focusing on the indicators of the biochemical composition of local and introduced varieties, well adapted to the environmental conditions of terroirs. Viticulture is the leading branch of the agro-industrial complex of the Republic of Dagestan, which is one of the main producers of grapes and their processed products in the Russian Federation. The production of natural wines from local grape raw materials contributes to the growth of the economy and the prestige of Dagestan viticulture and winemaking. Therefore, the study of chemical parameters, including the vitamin composition and aroma-forming substances of experimental samples of dry white wines from grapes of introduced varieties Pervenets Magaracha, Rkatsiteli and varieties of local breeding Narma grown in Dagestan, is relevant. Standard research methods applied in enochemistry were used. The mass concentrations of vitamins and vitamin-like substances, phenolic compounds were determined using the capillary electrophoresis system "Kapel 104T", RF, NPF LUMEX, aroma-forming compounds – gas chromatograph "Crystal 2000M" (RF). Organoleptic ratings of Dagestan wines made in laboratory conditions – 7,5-7,8 points. Wine from the Narma variety excelled in the content of ascorbic acid – 18,93, orotic acid – 2,29 and coffee acid – 7,61 mg/dm3 . The highest total concentration of aromatic substances was determined in wine from the Pervenets Magaracha variety – 2178,30 mg/dm3 , and in wines from the Narma and Rkatsiteli varieties it was 743,29 and 777,81 mg/dm3 , respectively. Wine from Narma grapes has advantages in terms of the content of biologically active substances, and from the Pervenets of Magaracha – in terms of the number of aromatic compounds. Keywords: grapes, dry wine, vitamins, aroma-forming substances

The Impact of Non-Saccharomyces Yeasts on Grape Must Fermentation: Comprehensive Study

This study investigates the impact of non-Saccharomyces Torulaspora delbrueckii yeast on the fermentation process of grape must in the production of white dry wine, specifically focusing on two grape varieties, 'Aligote' and 'Chardonnay'. The fermentation was carried out using two different methods, co-inoculation and successive fermentation, both under laboratory and microvinification conditions. The physicochemical parameters of the resulting wines, such as total sugars, ethanol, volatile acidity, and total acidity, were analyzed. Sensory evaluation of the wines demonstrated that successive fermentation with the inoculation of Saccharomyces yeasts after reaching 3% vol. alcohol concentration contributed to an improved quality, complex aroma, and balanced taste of the wine, as indicated by high organoleptic scores. These findings suggest that the combination of Torulaspora delbrueckii yeast with indigenous yeast strains can enhance the overall quality of white dry wine.

Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters

Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters

The use of chitosan and an inactivated yeast to reduce the amount of sulfur dioxide in wine

This study aims to evaluate the sulfur dioxide dynamics in two wines, dry white wine Fetească albă and dry red wine Fetească neagră made in Târnave vineyard, and to observe their evolution after application of Bactiless and Longevity to lower the level of SO2. The wines from 2020 harvest were produced using traditional winemaking techniques. The experimental variants were: Control, Longevity (20, 30, 40, 0, and 40 g/hL) with Bactiless (20, 35, 50, 50 and 0 g/hL). For all the samples studied in this work, it was determined a decrease concentration of free and total sulfur dioxide. The best results obtained for the Fetească albă wine was the decrease of free SO2 from 35.00 mg/L to 25.33±0.60 mg/L and total SO2 from 120.50 mg/L to 117.50 mg/L by using 50 g/hL of Bactiless (CFAV4). For the Fetească neagră wine, the best results obtained were the decrease of free SO2 from 32.50±0.29 mg/L to 14.83±0.18 mg/L and total SO2 from 85.00±0.87 mg/L to 75.00±0.86 mg/L by adding 40 g/hL of Longevity and 50 g/hL of Bactiless (CFNV3). With an allowed SO2 concentration, the evaluated wines maintained their varietal characteristics and organoleptic properties.

Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis

Whereas bitterness perception can modify the taste balance of white wines, its molecular origin remains largely unclear. This work aimed at determining the influence of a selection of the most cited bitter compounds on the bitterness of commercial dry white wines. Forty-two wines were sensorially characterized by a trained panel and divided into two statistically different groups depending on their bitterness. Twenty-seven bitter compounds were selected and five quantitation methods were developed and validated. The methods were used to measure the levels of all the 27 compounds in dry wine, 25 of them in sweet wine and 22 of them in grape juice. The detected concentrations were generally below the taste detection thresholds. No significant positive correlation between the bitterness intensity of the tasted samples and the concentration of the assayed bitter compounds was observed, suggesting the existence of other markers of bitterness in white wines.

Assortment policy of three retail chain stores in the “Russian Wines” subcategory

The purpose of this article is to analyze the indicators of the trade assortment in the subcategory “Russian wines”, identify the main directions of the assortment policy, and develop recommendations for its improvement. The article presents the results of an examination of the assortment of Russian wines in stores of three retail chains, and the calculation and analysis of the following assortment indicators: real and basic completeness, depth, and their coeffi cients, as well as actual stability, novelty, and their coeffi cients. In addition, the coeffi cients of rationality of the assortment of Russian wines and the structure of the type assortment have been calculated. Diff erences in these indicators in different stores have been established. It has been revealed that in the structure of the type assortment, in terms of the number of items, red and white dry wines predominate. The main directions of the assortment policy of each examined store have been determined. The feasibility of correcting the assortment policy of these stores and including in it the direction of improvement through stabilization and renewal, including by expanding the range of fortifi ed wines, has been established.

РЕЗУЛЬТАТЫ ИЗУЧЕНИЕ СОРТА ВИНОГРАДА ДУРМАН НА КОЛЛЕКЦИИ В НИЖНЕМ ПРИДОНЬЕ

The results of a 16-year study of the autoch-thonous Don grapevine variety Durman are pre-sented in comparison with the control variety Risling Rejnskij. The research was carried out in 2008−2023 at the Don ampelographic collec-tion named after Ya.I. Potapenko (Novocher-kassk, Rostov region). The varieties are culti-vated in a grafted (Kober 5 BB) cover crop. The study was carried out using generally ac-cepted methods in viticulture and National standards. According to the results of long-term observations, the Durman grapevine varie-ty has a high agrobiological potential in the cli-matic conditions of the Lower Don region (66% of open buds, 77% of fruitful shoots, fruiting coefficient 1.2, average bunch weight 173 g, yield 11.3 t/ha). The average estimated yield of the Risling Rejnskij variety was 4.5 t/ha, which is 2.5 times less than that of Dur-man variety. Durman variety has an early-medium ripening period (133 days). Upon reaching technological maturity, it accumulates 20.7 g/100 cm3 of sugars with a titratable acidi-ty of 6.5 g/dm3. Dry white wine from Durman variety is pale straw in color, the aroma has muscat-spicy tones, the taste is harmonious and full. Wine tasting score: 8.6 points. The wine from the control Risling Rejnskij variety re-ceived a score of 8.7 points. The article presents data from the molecular genetic passport of Durman variety (for six microsatellite loci). Based on the results of the studies, it was con-cluded that Durman grapevine variety is advis-able to use for producing high-quality dry white wines, as well as a mother form in breeding for crop quality. The disadvantage of this variety is functionally female type of flower, so it is rec-ommended to grow it in mixed plantings, inside an array, to improve the quality of pollination.

Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation

In Longyan grape, as a unique white wine variety in China, the connection between starters and wine flavor is poorly understood. Thus, this study compared the effects of commercial yeast VL2 and three selected native Saccharomyces cerevisiae strains on the microbial community and volatile compounds during alcohol fermentation of Longyan wine. Results showed that the indigenous yeast strain FMS can initiate fermentation faster than other strains. A total of 60 aromatic compounds were identified in all fermentation samples, and the concentration of volatile compounds in wines inoculated with FMS (9619.61 ± 500.18 μg/L) was significantly higher than in VL2 wines (8358.91 ± 131.48 μg/L). Moreover, the microbial diversity differed among the four strains, with the FMS fermentation samples having the highest microbial genus of 470. The core microorganisms of VL2 (13), JCT (15), FMS (18), and FML (12) wines were identified using OPLS analysis and Spearman's correlation analysis, respectively. Among them, Lactobacillus, Paenibacillus, and Pichia were the unique microorganisms in FMS wines, which performed a crucial part in the synthesis of aromatic compounds such as hexyl acetate, ethyl butanoate, ethyl octanoate, and ethyl 9-decenoate. Therefore, FMS wines has effectively improved the quality of the wines and diversified the organoleptic quality of Longyan wines from Huaizhuo Basin. This study provided useful references for understanding the role of brewing yeast in the formation of flavor compounds during the fermentation process of Longyan dry white wine, as well as the application of indigenous brewing yeast in the wine industry.

Studiul substanţelor biologic active în vinurile albe şi roşii seci obţinute din soiuri de struguri autohtone şi de selecţie nouă în Republica Moldova

The study of biologically active substances in dry white and red wines obtained from autochthonous and newly selected grape varieties: Copceac, Feteasca neagra, Negru de Causeni, and Сodrinschi, Floricica, Riton, Viorica, Legenda, was carried out in 2021 and 2022. The quantities of these compounds, characteristic for each variety, were determined.

СРАВНИТЕЛЬНЫЙ АНАЛИЗ КОНЦЕНТРАЦИИ ЭКСТРАКТИВНЫХ ВЕЩЕСТВ СУХИХ ВИН ИЗ БЕЛЫХ СОРТОВ ВИНОГРАДА СЕЛЕКЦИИ ВНИИВиВ В ПРОЦЕССЕ БУТЫЛОЧНОЙ ВЫДЕРЖКИ

One of the most important quality indicators is the wine extract, which makes it possible to judge the fullness of taste, the harmony of taste, the amount of antioxidant activity, and even the authenticity of the origin of wine products. The purpose of the work is a compar-ative analysis of changes in extractive substanc-es in dry white wines from hybrid grape varie-ties grown in Rostov region during bottle aging. The objects of the study were dry white wines produced from grape varieties of ARRIV&W breeding according to generally accepted tech-nology under the same fermentation conditions – Platovsky, Stanichny, Donus, control – Ali-gote, which were aged in a bottle from 1 to 3 years in the enoteca of the institute. As a result of the research, it was found that the highest content of reduced and residual extract in com-parison with other samples was observed in wines from the Platovsky grape variety. In ex-perimental samples, the amount of organic acids fluctuated within 4.8–6.8 g/dm3 and, as aging in the bottle, decreased in wines from Aligote and Platovsky varieties by 25 %, from Stanich-ny and Donus varieties by 16 and 15.6 %. The maximum concentration of tartaric acid was noted in wines from Stanichny variety (4.1–2.9 g/dm3). In wines from varieties Stanichny, Donus, Aligote aged 1−3 years, the ratio of tar-taric and malic acids was more than 3, and the ratio of the residual extract to the total content of organic acids was less than 3, they also not-ed the development of taste properties in the direction of improvement. In wines from the Platovsky variety, after 2 and 3 years of aging in the bottle, the ratio of tartaric and malic ac-ids was 2 or less, and the ratio of the residual extract to the total content of organic acids was more than 3; they showed a deterioration in or-ganoleptic characteristics during aging, they were distinguished by a rough and discordant taste. It was revealed that the formation of a rounded and harmonious taste of wine during aging in a bottle depends on the ratio of the ex-tract components and their optimal composi-tion, as well as on the varietal characteristics of the grapes and its potential.

Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in Wines.

Fermentable sugar dosage helps oenologists to establish a harvest's moment and control the fermentation process of the musts. The official analyses recommended for their determination are long, laborious, and must be carried out by specialized personnel. On the contrary, instrumental analysis automation limits human errors, increases precision, and reduces the time and cost of the analyses. In the food production sector, to use methods other than those recommended by supranational bodies in official reports, it is necessary to validate the analytical processes to establish the conformity of the results between the new methods and the reference ones. This work validated an automated enzymatic apparatus to determine the sum of glucose and fructose levels in wine samples. The validation was carried out on wine samples (dry red wine, dry white wine, moderately sweet wine, and sweet wine) containing different sugar concentrations by comparing data obtained using the OIV-MA-AS311-02 method performed by a specialized operator (reference method) and the same method performed by an automated apparatus. The difference between the results' means obtained with the two procedures was significant. Nevertheless, the automated procedure was considered suitable for the intended use since the differences between the averages were lower than the measurement uncertainty at the same concentration, and the repeatability results were better for the automated procedure than the reference method.

Sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae for flavor and quality enhancement of Longyan dry white wine

In this study, we investigated the effect of the sequential fermentation of four selected indigenous non-Saccharomyces yeasts (Candida stellimalicola HL-S-5, Rhodotorula mucilaginosa HL-S-8, Hanseniaspora uvarum HL-S-9, and Pichia kluyveri XL-48-6) and Saccharomyces cerevisiae VL2 on the oenological parameters, volatile compositions, organic acids, and sensory characteristics of Longyan dry white wine. Results showed that the ethanol concentration of pure fermentation (11.12 ± 0.04%, v/v) was the highest among all fermentations. Furthermore, the aroma concentrations produced by the fermentation of R. mucilaginosa HL-S-8/VL2 (9929.35 ± 96.87 μg/L) and P. kluyveri XL-48-6/VL2 (9017.67 ± 85.91 μg/L) were significantly higher than that of VL2 (7654.64 ± 397.07 μg/L). In particular, the treatment of R. mucilaginosa HL-S-8/VL2 increased the content of acetic esters (512.11 ± 12.92 μg/L) and fatty acid ethyl esters (6893.64 ± 56.67 μg/L), which enhanced fruity and floral characteristics. The sequential fermentation of R. mucilaginosa HL-S-8/VL2 led to significantly higher organic acid content (3843.32 ± 73.93 mg/L) than the other samples. Moreover, the sequential fermentation of R. mucilaginosa HL-S-8/VL2 wine samples resulted in the highest scores in sensory evaluation. Therefore, the sequential fermentation of R. mucilaginosa HL-S-8/VL2 was an effective way to improve wine flavor and quality. This work will provide a useful reference for improving the flavor and quality of Longyan wine through non-Saccharomyces cerevisiae.

БЕЛЫЕ ТЕХНИЧЕСКИЕ ФОРМЫ ВИНОГРАДА С МУСКАТНЫМ АРОМАТОМ ДЛЯ ПРОИЗВОДСТВА ВИН

The results of the technological evaluation of white technical forms and grapevine varieties, bred by ARRIV&W – branch FSBSI FRARC are presented: 11-17-4-7, 11-17-5-1, 11-18-5-8, 11-17-3-5, 11-17-1-2, 11-17-4-12, 11-17-4- pk, from which samples of natural dry white wines were made according to classical technology. Muscat Aksaiskiy was control variety, which is included in the State Register of Varieties Approved for Use in the Russian Federation. The research was carried out in the laboratory of ampelography and technological evaluation of grapevine varieties in the conditions of micro-winemaking. The weight of each batch of grapes was 5−20 kg. The main physico–chemical indicators of grapes, as well as the glucoacidometric indicator and the technical maturity indicator were determined. Chemical parameters were determined in the prepared wine samples, an organoleptic assessment was carried out. Based on the results of three years of testing, conclusions were drawn about the expediency of further study of forms 11-17-1-2, 11-17-4-12, 11-17-4pc, samples of wines from which were distinguished by a bright muscate aroma, harmonious taste (tasting score 8.55−8.7 points).

ВЛИЯНИЕ БУТЫЛОЧНОЙ ВЫДЕРЖКИ НА СОСТАВ ОРГАНИЧЕСКИХ КИСЛОТ ВИН ИЗ СОРТОВ ВИНОГРАДА ВЕНГЕРСКОЙ СЕЛЕКЦИИ В УСЛОВИЯХ НИЖНЕГО ПРИДОНЬЯ

The aim of the work was to study the influence of bottle aging on the composition of organic acids and organoleptic properties of wines made from white grapevine varieties of Hungarian breeding growing in the Lower Don Region. The objects of the study were dry white wines made from grapevine varieties of Hungarian breeding − Bianca, Lakhedyi mesesh, Crystal, control − Aligote (Vitis vinifera L.), aged in a bottle from 1 to 3 years in the oenoteca of the Institute. The studies showed that during 3 years of aging the total content of organic acids (sum) decreased by 0.35−2.41 g/dm3. The largest decrease in the amount of organic acids was noted in the experimental wines from the variety Bianca (by 2.41 g/dm3). In the experimental wines the total amount of tartaric and malic acids was 56,8−76,3% of all the acids in the wine and decreased in the wines from variety Aligote (control) − by 11.2 %; Bianca − by 18.6 %; Lakhedi Mezesh − by 10,2 %; Kristall − by 7 % as it was aged in the bottle. The greatest decrease in tartaric acid concentration was observed in experimental wines of Bianca variety (by 2.4 g/dm3). In all the experiments the concentrations of succinic acid (by 13.3−28.3 %) and citric acid (by 20−38 %) decreased. The change of succinic acid content in the wines from Aligote variety (control) occurred after 2 years of aging in bottle, and of citric acid after 3 years of aging. In wines from varieties of Hungarian breeding (Bianca, Lakhedy Mesz, Crystal) it was observed that the change of citric acid content occurred after 2 years of aging and of amber acid content after 3 years. As a result of the organoleptic analysis it was determined that the highest tasting scores were given to Aligote (Control) (8,7−8,9 points) and Lakheddi mezesz (8,6−8,7 points), these wines during 3 years long aging had a bright varietal aroma, and more over their bouquet has improved, they have a light harmonious taste with a long pleasant aftertaste.

Effects of winemaking techniques on the phenolics, organic acids, and volatile compounds of Muscat wines

This study aimed to investigate the impact of various winemaking techniques on the phenolic, organic acid and aroma compound profiles, as well as sensory characteristics of different Muscat wines including dry white wine (DWW), orange wine (OW), rose wine (RW), semi-sweet wine (SW), sweet white wine (SWW), 3% vol wine (3%W), 5% vol wine (5%W), 7% vol wine (7%W), fortified wine (FW) and distilled wine(DW). A total of 14 individual phenolics, 11 organic acids were performed by HPLC and 33 volatile compounds were determined by GC-MS. The highest contents of individual phenolics, organic acids, and aroma compounds were found in DWW, SWW, and SW, respectively, while DW contained the lowest quantities. Sensory analysis showed that 7%W and SWW performed well in terms of overall quality. This study laid a foundation for optimizing the process of winemaking so that the wine products meet the needs of consumers by retaining the characteristics of rose aroma grape varieties.

ВЛИЯНИЕ РАЗЛИЧНЫХ ВИДОВ УДОБРЕНИЯ НА УРОЖАЙНОСТЬ И КАЧЕСТВЕННЫЕ ПОКАЗАТЕЛИ ВИНОГРАДА И ВИНА СОРТА ШАРДОНЕ

The research was carried out in order to study the effect of various foliar fertilizers on the productivity of grapes, the quality of the must and the taste characteristics of wine products. The work was carried out in 2019-2021 in Anapo-Taman climatic subzone of Krasnodar Territory. The scheme of the experiment included the following options: without fertilizers (spraying with water) - control; Gumel lux 0.1 kg/ha; Filloton 1.0 l/ha; Agrumax 1.5 l/ha. Spraying was carried out three times in the following phases: “loosening of inflorescences”, after the end of flowering and in the “growth of berries” phase. Objects of study: Chardonnay grapes, its must and wine material. The bushes were formed according to the two-armed Kazenava cordon system, the planting scheme was 3.0 m × 1.5 m. The soil of the experimental plot was soddy-calcareous, powerful, low-humus, light-clay granulometric composition, formed on tertiary saline clays. Fertility is below average. The supply of nitrate nitrogen and mobile phosphorus is low, and that of potassium is high. The treatment of Chardonnay grapes with the studied preparations had a different effect on its productivity and the technological qualities of the must. The highest yield was noted in the variants treated with Agrumax and Gumel Lux fertilizers - 9.83 and 9.50 kg/plant. The excess of their productivity over the control was statistically significant and amounted to 3.13 and 2.80 kg/plant, respectively, with an HSR05 of 2.7 kg/plant. The effect of the drug Filloton on the yield of grapes was much weaker and manifested itself only in the form of a trend. Treatment with organomineral fertilizer Gumel lux contributed to an increase in the sugar content of the juice by 10.4% and the preservation in the must of the acidity optimal for dry white wines - 7.0 g/dm3. Wine materials in the variants with the use of Phylloton and Gumel Lux fertilizers were the most extractive in the experiment, which was reflected in their taste qualities, which received estimates of 7.82 and 7.73 points, respectively. According to the ratio of yield/quality of wine material, foliar top dressing with Gumel Lux provided optimal results.

Effects of Mixed Fermentation on the Aroma Compounds of ‘Italian Riesling’ Dry White Wine in Eastern Foothill of Helan Mountain

To study the effect of mixed fermentation of non-Saccharomyces strains and Saccharomyces cerevisiae on the aroma quality of ‘Italian Riesling’ wine in the eastern foothill of Helan Mountain and to determine the most optimum process of mixed fermentation, two selected non-Saccharomyces strains, including Hanseniaspora uvarum YUN268 and Pichia fermentans Z9Y-3, were inoculated with Saccharomyces cerevisiae in different proportions (10:1 or 1:1) and different stages (48 h in advance or simultaneously at the beginning) to ferment ‘Italian Riesling’ dry white wine. The oenological parameters and aroma indexes of the wine samples were evaluated. The results showed mixed fermentation can not only reduce the alcohol content of wine 0.24~0.71% vol but also increase the glycerol content to improve the taste of wine. The mixed fermentation effect of Pichia fermentans Z9Y-3 and Saccharomyces cerevisiae resulted in improvements, especially the high proportion (10:1) sequential inoculation and simultaneous inoculation of wine samples (WSP10 and WCP10), which not only produced more volatile aroma substances and glycerol content but also increased the total amount of ester substances by 49.4% and 56.5%, respectively, compared with the control. The sensory evaluation scores of WSP10 and WCP10 were significantly higher than the control (89.3 and 88.1 points, respectively). At the same time, it can also enhance the aroma of lemon, cream, almond, and others and increase the aroma complexity of wine. Therefore, these two methods of mixed fermentation inoculation are more suitable for the production of Italian Riesling wine in the eastern foothill of Helan Mountain. In conclusion, the mixed fermentation of Pichia fermentans Z9Y-3 and Saccharomyces cerevisiae 10:1 (simultaneous or sequential) inoculation is suitable for the production of Italian Riesling dry white wine in the eastern foothill of Helan Mountain.