Abstract

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.