Abstract

The dataset includes raw chemical information on eight commercial oenological tannins from grape, cherry, quebracho, acacia, tara, chestnut and oak. The study assessed their physicochemical properties, phenolic content and their role in influencing the color and phenolic stability of rosé wine during a 2 months period of oxidative storage. The main analyses included oxygen consumption, iron chelation and antioxidant activity of tannins solutions and color measurements conducted using CIELAB color space of rosé wines. High performance liquid chromatography (HPLC) was used to measure anthocyanin and low molecular weight phenolic content in rosé wine.