Abstract

The dataset contains the results of a study on sensory evaluation of fully dealcoholized wines. Specifically, in this study, fully dealcoholized (DW) white wines were produced using dialysis (Dia), osmotic distillation (OD), and a hybrid membrane system combining nanofiltration (NF) and OD (NF-OD), analysing ethanol removal impacts on sensory attributes through consumer response. Sensory evaluation indicated reduced sweetness, hotness and body/fullness in all DWs, but NF-OD preserved acidity, bitterness, and overall acceptability comparable to original wine (OW), outperforming OD and Dia. NF-OD emerges as the optimal technique for quality preservation.