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

Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M

Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M.

Afiliación

Filipe-Ribeiro L; 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.
Cosme F; 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.
Nunes FM; 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.

Data Brief ; 17: 1201-1217, 2018 Apr.

Article en En | MEDLINE | ID: mdl-29876480

Palabras clave

4-Ethylguaiacol; 4-Ethylphenol; Chitin; Chitosan; Chromatic characteristics; Headspace aroma abundance; Phenolic compounds; Red wine

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Data Brief Año: 2018 Tipo del documento: Article País de afiliación: Portugal Pais de publicación: Países Bajos

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