Filipe-Ribeiro Luís, Milheiro Juliana, Matos Carlos C, Cosme Fernanda, Nunes Fernando M
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.
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.
Data Brief. 2017 Apr 8;12:188-202. doi: 10.1016/j.dib.2017.03.055. eCollection 2017 Jun.
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.
本文中的数据呈现了添加4-乙基苯酚和4-乙基愈创木酚并用七种具有不同物理化学特性（即表面积、微孔体积和中孔体积）的活性炭处理的红葡萄酒中酚类化合物、顶空香气成分和感官特征的变化（“不同物理化学特性的活性炭对红葡萄酒中4-乙基苯酚和4-乙基愈创木酚的还原作用：对葡萄酒品质的影响” 菲利佩 - 里贝罗等人（2017年）[1]）。展示了活性炭的物理化学特性数据。通过广义Procrustes分析得出的感官专家小组一致性的统计数据也已展示。还展示了将红葡萄酒化学成分变化与所用活性炭物理化学特性相关联的统计数据。
