Canned wine’s appeal stems from portability and sustainability, but aluminum can–wine interactions can catalyze hydrogen sulfide formation, causing off-aromas. This study examines the effect of molecular SO2 concentration on chemical stability and sensory quality in canned Riesling stored for three months at 20 ± 2◦C. Treatments at 0.5, 1.0, and 1.5 mg/L molecular SO2, plus a bottled control (1.0 mg/L), were evaluated for free, total, and molecular SO2, H2S release via gas detection tubes, and sensory profiles via trained Quantitative Descriptive Analysis. Results indicate that low-SO2 cans (0.5 mg/L) prevent H2S faults while maintaining antioxidant protection, whereas higher SO2 levels promote reductive sulfur off-aromas. Liner composition and oxygen management further influence fault development. These findings define an optimal SO2 window (0.5 mg/L) and packaging practices for shelf-stable canned wine.