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

Publication date: Available online 16 February 2018
Source:Data in Brief
Author(s): Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M. Nunes
Data in this article presents the changes on phenolic compounds, headspace aroma abundance and sensory profile 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" (L. Filipe-Ribeiro, F. Cosme, F. M. Nunes, 2018) [1]. Statistical data is also shown, which correlates the changes in headspace aroma abundance of red wines with the chitosans structural features at 10g/hL application dose.



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