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 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...

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Bibliographic Details
Main Authors: Luís Filipe-Ribeiro, Juliana Milheiro, Carlos C. Matos, Fernanda Cosme, Fernando M. Nunes
Format: Article
Language:English
Published: Elsevier 2017-06-01
Series:Data in Brief
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2352340917301324