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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Detalles Bibliográficos
Autores principales: Filipe-Ribeiro, Luís, Milheiro, Juliana, Matos, Carlos C., Cosme, Fernanda, Nunes, Fernando M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Data Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5394215/
https://www.ncbi.nlm.nih.gov/pubmed/28443298
http://dx.doi.org/10.1016/j.dib.2017.03.055

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5394215/
https://www.ncbi.nlm.nih.gov/pubmed/28443298
http://dx.doi.org/10.1016/j.dib.2017.03.055

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