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