Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics

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Luís Filipe-Ribeiro; Juliana Milheiro; Carlos C. Matos; Fernanda Cosme; Fernando M. Nunes;
  • Publisher: Elsevier
  • Journal: Data in Brief, volume 12, pages 188-202 (issn: 2352-3409, eissn: 2352-3409)
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  • Identifiers: doi: 10.1016/j.dib.2017.03.055, pmc: PMC5394215
  • Subject: Data Article | 4-ethylguaiacol | R858-859.7 | Red wine | Computer applications to medicine. Medical informatics | Q1-390 | Phenolic compounds | 4-ethylphenol | Headspace aroma | Science (General) | Chromatic characteristics | Sensory characteristics | Activated carbon

Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely s... View more
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