Abstract

This dataset highlights the impact of wine concentration and ethanol removal on the color and physicochemical profile of white wine (Sancrispino). Low-alcohol wine was produced using three nanofiltration membranes (TS 40, NF99, HL) and one reverse osmosis membrane (RO-SE). The experiments were conducted at a pressure of 20 bar and a temperature of 21 ± 1 °C, with processing carried out until a volume reduction factor of 4 was achieved. Each membrane had a distinct effect on the wine's color and physicochemical characteristics, offering valuable insights into the compositional changes in white wine induced by the ethanol removal process.