README file
Data Set Title: “Sensory analysis of dealcoholized wines produced using vacuum distillation”
Data Set Authors: Yogesh Kumar (Department of Agricultural and Food Sciences, University of Bologna), ORCID 0000-0002-1841-8849; Lorenzo Italiano (Department of Enology, Hochschule Geisenheim University, Geisenheim, Germany), ORCID 0009-0000-8264-4720; Matthias Schmitt (Department of Enology, Hochschule Geisenheim University, Geisenheim, Germany), ORCID 0009-0004-2210-8511; 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: “Dealcoholization of wine by vacuum distillation: Volatile and non-volatile profile, and sensory analysis”. Part of PhD project. 
Data set Contents
The data set consists of:
•	1 file containing numerical tabular data in .xlsx format
“Sensory_Analysis_Data.xlsx”
•	1 README file in .rtf format
“Sensory_Analysis_Data_README.rtf”
Data set Documentation
Abstract
The dataset contains the results of a study on sensory evaluation of partially and fully dealcoholized wines. Specifically, in this study, partially (PDW) and fully dealcoholized (DW) white, rosé, and red wines were produced using vacuum distillation (VD), analysing ethanol removal impacts on sensory attributes through consumer response. Sensory evaluation highlighted reductions in fresh floral (white/ rosé), fresh fruity (red), sweetness (white/ rosé), hotness, and body/fullness (rosé), while color intensity (red), cooked vegetable notes, and acidity (white/ rosé) increased after ethanol removal. PDW and DW white/red wines retained original overall acceptability scores, whereas rosé acceptability decreased.
Content of the file
File Sensory Analysis Data.xlsx contains data on the consumer response to wine quality at different ethanol levels and the motivation and barriers to alcohol-free wine. :
•	The sheet 'Samples' contains information about the samples and their code.
•	The sheet 'Sensory attributes' contains information about the sensory parameters asked during the sensory analysis.
•	The sheet ‘Sensory Score-White' contains the responses of participants for white wines. 
•	The sheet ‘Sensory Score-Rosé' contains the responses of participants for Rosé wines. 
•	The sheet ‘Sensory Score-Red' contains the responses of participants for Red wines. 
Notes 
The data contained in this article are presented in the following publication:
Kumar, Y., Italiano, L., Schmitt, M., Ricci, A., Parpinello, G. P., & Versari, A. (2025). Dealcoholization of wine by vacuum distillation: Volatile and non-volatile profile, and sensory analysis. Food Chemistry, 146499. https://doi.org/10.1016/j.foodchem.2025.146499
Data sources 
Data were collected using sensory evaluation.
Methodologies 
This study produced partially (PDW) and fully dealcoholized (DW) white, rosé, and red wines via vacuum distillation. Further for these wines sensory evaluation was done. 
List of variables 
Variable	Description	
PDW	Partially dealcoholized wine 	
OW	Original wine 	
DW	Dealcoholized wine