README file
Data Set Title: “Sensory analysis of dealcoholized wines produced using dialysis, osmotic distillation, and hybrid membrane technologies”
Data Set Authors/Contributors: Yogesh Kumar (Department of Agricultural and Food Sciences, University of Bologna), ORCID 0000-0002-1841-8849; Lorenzo Italiano (Department of Enology, Hochschule Geisenheim University, Geisenheim, Germany), ORCID 0009-0000-8264-4720; Matthias Schmitt (Department of Enology, Hochschule Geisenheim University, Geisenheim, Germany), ORCID 0009-0004-2210-8511; Sayali Bhor (Department of Enology, Hochschule Geisenheim University, Geisenheim, Germany); Florian Kiene (Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Str. 1, 65366, Geisenheim, Germany), ORCID 0000-0002-5248-5500; Arianna Ricci (Department of Agricultural and Food Sciences, University of Bologna), ORCID 0000-0002-4810-9123; Giuseppina Paola Parpinello (Department of Agricultural and Food Sciences, University of Bologna), ORCID 0000-0002-1439-8035; and Andrea Versari (Department of Agricultural and Food Sciences, University of Bologna), ORCID 0000-0003-2960-0619 
Data Set Contact Person: Yogesh Kumar (Department of Agricultural and Food Sciences, University of Bologna), ORCID 0000-0002-1841-8849, e-mail; yogesh.kumar3@unibo.it
Data Set License: this data set is distributed under the Creative Commons Attribution 4.0 International (CC BY 4.0) License, https://creativecommons.org/licenses/by/4.0/ 
Publication Year: 2026
Project Info: “Quality assessment of dealcoholized wines produced by dialysis, osmotic distillation, and hybrid membrane technologies”. Part of PhD project. 
Data set Contents
The data set consists of:
•	1 file containing numerical tabular data in .xlsx format
“Sensory_Analysis_Data.xlsx”
•	1 README file in .rtf format
“Sensory_Analysis_Data_README.rtf”
Data set Documentation
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.
Content of the file
File Sensory Analysis Data.xlsx contains data on the consumer response to the wine quality of dealcoholized wine produced using dialysis (Dia), osmotic distillation (OD), and a hybrid membrane system combining nanofiltration (NF) and OD (NF-OD):
•	The sheet 'Samples' contains information about the samples and their code.
•	The sheet 'Sensory attributes' contains information about the sensory parameters asked during the sensory analysis.
•	The sheet ‘Sensory Score' contains the responses of participants for white wines. 
Notes 
The data contained in this article are presented in the following publication:
Kumar, Y., Italiano, L., Schmitt, M., Bhor, S., Kiene, F.,Ricci, A., Parpinello, G. P.,& Versari, A. (2026). Quality assessment of dealcoholized wines produced by dialysis, osmotic distillation, and hybrid membrane technologies. Food Bioscience, 108343. https://doi.org/10.1016/j.fbio.2026.108343
Data sources 
Data were collected using sensory evaluation.
Methodologies 
This study produced fully dealcoholized (DW) white wines using dialysis (Dia), osmotic distillation (OD), and a hybrid membrane system combining nanofiltration (NF) and OD (NF-OD). Further, sensory evaluation of these wines was conducted. 
List of variables 
Original wine	OW	
Dialysis	Dia	
hybrid membrane system combining nanofiltration (NF) and OD	NF-OD	
osmotic distillation 	OD