Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures

Luís Filipe-Ribeiro; Fernanda Cosme; Fernando M Nunes

doi:10.1016/j.dib.2018.02.029

Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures

Data Brief. 2018 Feb 16:17:1201-1217. doi: 10.1016/j.dib.2018.02.029. eCollection 2018 Apr.

Authors

Luís Filipe-Ribeiro^{1

2}, Fernanda Cosme², Fernando M Nunes¹

Affiliations

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

Abstract

Data in this article presents the changes on phenolic compounds and headspace aroma abundance of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with a commercial crustacean chitin (CHTN), two commercial crustacean chitosans (CHTB, CHTD), one fungal chitosan (CHTF), one additional chitin (CHTNA) and one additional chitosan (CHTC) produced by alkaline deacetylation of CHTN and CHTB, respectively. Chitin and chitosans presented different structural features, namely deacetylation degree (DD), average molecular weight (MW), sugar and mineral composition ("Reducing the negative sensory impact of volatile phenols in red wine with different chitosan: effect of structure on efficiency" (Filipe-Ribeiro et al., 2018) [1]. Statistical data is also shown, which correlates the changes in headspace aroma abundance of red wines with the chitosans structural features at 10 g/h L application dose.

Keywords: 4-Ethylguaiacol; 4-Ethylphenol; Chitin; Chitosan; Chromatic characteristics; Headspace aroma abundance; Phenolic compounds; Red wine.