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
Carlos C. Matos
Fernando M. Nunes
- Publisher: Elsevier
Data in Brief,
(issn: 2352-3409, eissn: 2352-3409)
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...