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.