不同结构壳聚糖处理红葡萄酒后，红葡萄酒中酚类化合物和顶空香气化合物变化的数据。
Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures.
作者信息
Filipe-Ribeiro Luís, Cosme Fernanda, Nunes Fernando M
机构信息
CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, 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, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, 5000-801 Vila Real, Portugal.
出版信息
Data Brief. 2018 Feb 16;17:1201-1217. doi: 10.1016/j.dib.2018.02.029. eCollection 2018 Apr.
Data in this article presents the changes on phenolic compounds and headspace aroma abundance 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" (Filipe-Ribeiro et al., 2018) [1]. Statistical data is also shown, which correlates the changes in headspace aroma abundance of red wines with the chitosans structural features at 10 g/h L application dose.
本文中的数据呈现了添加4-乙基苯酚和4-乙基愈创木酚并用商业甲壳素（CHTN）、两种商业甲壳素脱乙酰壳多糖（CHTB、CHTD）、一种真菌脱乙酰壳多糖（CHTF）、一种通过分别对CHTN和CHTB进行碱性脱乙酰作用产生的额外甲壳素（CHTNA）以及一种额外脱乙酰壳多糖（CHTC）处理的红葡萄酒中酚类化合物和顶空香气含量的变化。甲壳素和脱乙酰壳多糖呈现出不同的结构特征，即脱乙酰度（DD）、平均分子量（MW）、糖和矿物质组成（“用不同脱乙酰壳多糖降低红葡萄酒中挥发性酚类的负面感官影响：结构对效率的影响”（菲利佩 - 里贝罗等人，2018年）[1]）。还展示了统计数据，其将红葡萄酒顶空香气含量的变化与10 g/h·L施用剂量下脱乙酰壳多糖的结构特征相关联。
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