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