Effective sulfur dioxide (SO₂) management is crucial in winemaking to minimize oxidative changes in wine flavor during storage. This study explored the impact of various SO₂ management techniques on Solaris white wine’s flavor components and sensory properties. Five treatments were administered: ‘SO₂ in juice’ (50 mg/L SO₂ added to juice pre-fermentation), ‘Control’ (60 mg/L SO₂ added post-fermentation), ‘Low SO₂’ (50 mg/L SO₂ post-fermentation), ‘High SO₂’ (100 mg/L SO₂ post-fermentation), and ‘No SO₂’ (no SO₂ added). The ‘Control’ followed a standard procedure, in which the achieved level of free sulfite is measured and extra SO₂ added to reach the recommended level of free sulfite for the pH of the wine. Here, 50 + 10 mg/L was added. Volatile compounds were analyzed using dynamic headspace sampling coupled with gas chromatography–mass spectrometry after 0, 3, 6, and 12 months of storage. Sensory evaluation by a trained panel after 12 months revealed stronger perceptions of ‘overall impression’, ‘chemical’, ‘bitter’, ‘overripe fruit’, and ‘honey’ notes in the ‘No SO₂’ and ‘SO₂ in juice’ wines. The data underscore the significant influence of SO₂ management on the flavor stability of Solaris white wines, emphasizing the need for strategic SO₂ interventions during winemaking to enhance sensory quality over time.