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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作者： Luís,Filipe-Ribeiro ^[1] ; Juliana,Milheiro ^[2] ; Carlos C,Matos ^[1] ; Fernanda,Cosme ^[1] ; Fernando M,Nunes ^[2]

作者单位： 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. ^[1] 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. ^[2]

关键词 4-ethylguaiacol 4-ethylphenol Activated carbon Chromatic characteristics Headspace aroma Phenolic compounds Red wine Sensory characteristics

DOI 10.1016/j.dib.2017.03.055

PMID 28443298

发布时间 2020-10-01

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Data in brief

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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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Data in brief

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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 in brief

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Data in brief

相关期刊

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