GC-MS Analysis of Volatile Compound Areas Across Different Dealcoholization Cycles of Wine Processed via Osmotic Distillation

This dataset shows the impact of ethanol removal on the volatile compound profile of white wine through osmotic distillation (OD) across seven dealcoholization cycles (OD6.1–OD6.7). The wine was dealcoholized at a feed flow rate of 3 L/min and a stripping solution flow rate of 6 L/min, with a process duration of 240 minutes. The first six cycles lasted 30 minutes each, while the final cycle (OD6.7) was extended to 60 minutes. The stripping solution was systematically renewed whenever the flux on the feed side reached zero, resulting in five renewals of the stripping solution tank with distilled water, consuming a total of 12 kg of water. The volatile profile of the dealcoholized wines was analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with solid-phase microextraction (SPME). This provides insights into the changes in the volatile composition of white wine due to the ethanol removal process and highlights the influence of multiple dealcoholization cycles on wine's aroma profile.

本数据集展示了通过渗透蒸馏（osmotic distillation，OD）技术开展7轮脱醇循环（OD6.1至OD6.7）时，乙醇脱除对白葡萄酒挥发性化合物谱图的影响。实验中，白葡萄酒的进料流速设置为3 L/min，汽提液流速为6 L/min，单轮实验总时长为240分钟。其中前6轮循环每轮持续30分钟，而最后一轮循环（OD6.7）延长至60分钟。每当进料侧通量降至零时，便系统性更换汽提液，共使用蒸馏水完成5次汽提液罐更换，总耗水量达12 kg。本研究采用气相色谱-质谱联用（gas chromatography-mass spectrometry，GC-MS）结合固相微萃取（solid-phase microextraction，SPME）技术，对脱醇后的白葡萄酒的挥发性成分谱图进行分析。本数据集可为解析乙醇脱除过程对白葡萄酒挥发性成分的改变提供研究视角，并揭示多轮脱醇循环对葡萄酒香气特征的影响。