Italian Riesling wine grapes, a white varietal grown from Helan Mountains East Foothill region in Ningxia were taken as raw materials. Dry white wine was made by conventional winemaking methods and Saccharomyces cerevisiae was added. Prior to fermentation, SO₂ was added at varying mass concentrations of 0,20, 40, and 60mg/L. After fermentation, the wine's physicochemical indicators, microbiological stability, antioxidant qualities, volatile components and fragrance sensory attributes were all identified. The findings demonstrated that the completion of fermentation was unaffected by the SO₂ addition of 0~60mg/L prior to fermentation. These included adding 40 and 60mg/L of SO₂ had no discernible influence on the wine's color but significantly increased the wine's alcohol, titratable acid, total phenol, and chroma value (P<0.05), while decreasing its volatile acid content (P<0.05). The viable numbers of bacteria and yeast decreased with increasing SO₂ addition prior to fermentation. The wine exhibited excellent antioxidant qualities, with a low redox potential value, and high DPPH and ABTS⁺ free radical scavenging rates upon the SO₂ addition of 40 and 60mg/L. 58 different volatile odor components were detected in the wines of the four treatment groups. The wine without SO₂ additio n had the highest total contents of volatile odor components and also had high levels of alcohols, fatty acids, and esters, all of which frequently resulted in bad tastes. Wines without or with low SO₂ addition generated more off-flavor chemicals such as isobutyric acid, which were detrimental to the wine's odor, according to principal component analysis. The wine exhibited flowery and fruity aromas and had moderately high levels of phenethyl alcohol and isoamyl acetate when 40mg/L and 60mg/L of SO₂ were added. According to the results of aroma sensory characteristics, the wine had low sensory scores and strong off flavors when SO₂ was added in small amounts or none. Total aroma score, total taste scores, and overall acceptability were highest when 40mg/L SO₂ was added. The best quality Italian Riesling dry white wine was obtained when 40mg/L SO₂ was added prior to fermentation, as indicated by the three evaluation markers of microbial stability, antioxidant properties, and sensory evaluation scores of the wine. The minimum effective SO₂ addition amount was investigated by study the effects of varying SO₂ addition levels prior to fermentation on the quality of Italian Riesling dry white wine to provide a theoretical foundation and technical direction for the low-sulfur winemaking process.