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

Luís Filipe-Ribeiro; Juliana Milheiro; Carlos C Matos; Fernanda Cosme; Fernando M Nunes

doi:10.1016/j.dib.2017.03.055

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

Data Brief. 2017 Apr 8:12:188-202. doi: 10.1016/j.dib.2017.03.055. eCollection 2017 Jun.

Authors

Luís Filipe-Ribeiro^{1

2}, Juliana Milheiro¹, Carlos C Matos¹, Fernanda Cosme², Fernando M Nunes¹

Affiliations

¹ CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal.
² CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, Edifício de Enologia, 5000-801 Vila Real, Portugal.

Abstract

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 surface area, micropore volume and mesopore volume ("Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality" Filipe-Ribeiro et al. (2017) [1]). Data on the physicochemical characteristics of the activated carbons are shown. Statistical data on the sensory expert panel consistency by General Procrustes Analysis is shown. Statistical data is also shown, which correlates the changes in chemical composition of red wines with the physicochemical characteristics of activated carbons used.

Keywords: 4-ethylguaiacol; 4-ethylphenol; Activated carbon; Chromatic characteristics; Headspace aroma; Phenolic compounds; Red wine; Sensory characteristics.