README file
Data Set Title: “GC-MS Analysis of Volatile Compound Areas of low alcohol beverage based on concentrated white wine produced by NF and RO membranes”
Data Set Authors: Yogesh Kumar (Department of Agricultural and Food Sciences, University of Bologna), ORCID 0000-0002-1841-8849; Alfredo Cassano (Institute on Membrane Technology, ITM-CNR, Via P. Bucci, 17/C I-87036 Rende (CS), Italy), ORCID 0000-0001-5919-2885; Carmela Conidi (Institute on Membrane Technology, ITM-CNR, Via P. Bucci, 17/C I-87036 Rende (CS), Italy), ORCID 0000-0001-5910-6545; Davide Gottardi (Department of Agricultural and Food Sciences, University of Bologna), ORCID 0000-0003-1509-5818; Arianna Ricci (Department of Agricultural and Food Sciences, University of Bologna), ORCID 0000-0002-4810-9123; Giuseppina Paola Parpinello (Department of Agricultural and Food Sciences, University of Bologna), ORCID 0000-0002-1439-8035 ;and Andrea Versari (Department of Agricultural and Food Sciences, University of Bologna), ORCID 0000-0003-2960-0619 
Data Set Contact Person: Yogesh Kumar (Department of Agricultural and Food Sciences, University of Bologna), ORCID 0000-0002-1841-8849, e-mail; yogesh.kumar3@unibo.it
Data Set License: this data set is distributed under the Creative Commons Attribution 4.0 International (CC BY 4.0) License, https://creativecommons.org/licenses/by/4.0/ 
Publication Year: 2025
Project Info: “Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes”. Part of PhD project. Financed by CNR (FOE 2021), Nutrition, Food & Active Aging, NUTRAGE (DBA.AD005.225), CUP: B83C21001810005.
Data set Contents
The data set consists of:
•	•	1 file containing numerical tabular data in .xlsx format
“GC-MS_ Analysis_Volatile- Compound- Areas_RO-NF.xlsx”
•	•	1 README file in .rtf format
“GC-MS_ Analysis_Volatile-Compound-Areas_RO-NF_README.rtf”
Data set Documentation
Abstract
This dataset presents the impact of ethanol removal on the volatile compound profile of white wine using nanofiltration (NF-DK) and reverse osmosis (RO-SG) membranes. The experiments were conducted at a transmembrane pressure (TMP) of 20 bar for the NF-DK membrane and 30 bar for the RO-SG membrane, with both inlet and outlet pressures set accordingly. The flow rate was maintained at 7 ± 0.2 L/min, and the temperature was controlled at 21 ± 1 °C using a jacketed heat exchanger for both sets of experiments. To produce low-alcohol wine-based beverages (RO(B) and NF(B)), the permeate separated from the wine was replaced with an equivalent weight of distilled water after each process, ensuring that the original wine volume of 6 kg was restored. The volatile profiles of the dealcoholized wines were analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with solid-phase microextraction (SPME). The retention of volatile compounds was substantially higher in RO(B) (55%) compared to NF(B) (28%), highlighting significant differences in aroma and flavor. This provides insights into the changes in the volatile composition of white wine due to the ethanol removal process and underscores the influence of different membrane process on the wine's aroma profile. The article can be accessed using the DOI: https://doi.org/10.1016/j.seppur.2025.132847
Content of the file
File GC-MS_ Analysis_Volatile_ Compound_ Areas.xlsx contains  data related to impact on volatile compounds of low alcohol beverage based on concentrated white wine produced by NF and RO membranes. :
•	•	The sheet 'Sample-condition' contains information about the Characteristics of spiral-wound membranes.
•	•	The sheet ‘VC-Area' contains the area of each volatile compound across different  membranes process. 
Notes 
The data contained in this article are presented in the following publication:
Kumar, Y., Cassano, A., Conidi, C., Gottardi, D., Ricci, A., Parpinello, G. P., & Versari, A. (2025). Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes. Separation and Purification Technology, 132847. https://doi.org/10.1016/j.seppur.2025.132847
Data sources 
These area measurements were conducted using gas chromatography–mass spectrometry (GC–MS) coupled with solid-phase microextraction (SPME).
Methodologies 
Filtration experiments were performed by using a NF/RO laboratory bench plant consisting of a control panel, a cylindrical jacketed feed tank (with a capacity of 6 L), a feed plunger pump with belt drive (Cat Pumps, Milano-Italy, Model 3CP1221), two pressure gauges (Wika, Lawrenceville, GA, USA) (max pressure 100 bar, absolute error 1 bar), a digital flow meter (SM6000, IFM Electronic GmbH, Hamburg, Germany), a thermometer placed inside the feed tank and a cylindrical housing able to accommodate a 11.74 x 1.75 inches spiral-wound membrane module . In each experiment, 6 kg of feed solution was processed, with permeate continuously removed until 4.5 kg of permeate and 1.5 kg of retentate were collected, corresponding to a weight reduction factor (WRF) of 4 .  
List of variables 
Variable	Description	
OW	Original wine	
P	Permeate	
R	Retentate	
RO (B) and NF (B)	low-alcohol wine-based beverages produced via RO- SG and NF-DK, respectively	
Volatile Compound Areas	Arbitrary units (a.u.)	
CAS	Chemical Abstracts Service number	
Score	Confidence level	
Formula	Chemical formula	
RT	Retention time