Comparative Phenolic Profiling and Biological Evaluation of Original Wine, Processed Dealcoholized Wine, and Fully Evaporated Dry Wine Extract
- 1Institute for Information Technologies, Department of Science, University of Kragujevac, Liceja Kneževine Srbije 1a, 34000 Kragujevac, Serbia
- 2Faculty of Science, Department of Biology and Ecology, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Serbia
- 3Faculty of Science, Department of Chemistry, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Serbia
Abstract
The growing demand for low- and non-alcoholic beverages has stimulated interest in the bioactive properties of dealcoholized wine. This comparative pilot study characterized three sample types derived from the same red wine: original wine (OW), processed dealcoholized wine (PDW), and fully evaporated dry wine extract (FDE). Phenolic composition was determined spectrophotometrically and by HPLC-DAD, and antioxidant (DPPH, ABTS), antimicrobial, antibiofilm, and in vitro DNA-protective activities were evaluated. Compared with OW, PDW showed higher total phenolic (831.91 vs. 773.56 mg GAE/L), flavonoid (82.49 vs. 72.84 mg RUE/L), tannin (70.73 vs. 60.58 mg/L), and epicatechin (159.59 vs. 52.38 mg/L) concentrations; however, because 500 mL of wine was reduced to approximately 100 mL, mass balances indicated that PDW contained only 22–30% of these constituents. FDE contained approximately 68% of the anthocyanins of the starting wine (19.02 mg/L wine equivalent). OW and PDW showed comparable antioxidant (0.98 and 1.17 mmol TE/L, DPPH) and antimicrobial activities, with Staphylococcus aureus being the most susceptible species (MIC ≤ 0.391 µL/mL). Only FDE inhibited biofilm formation, with MBIC values of 2.5–10 mg/mL after 24 h. All samples reduced hydroxyl- and peroxyl radical-induced DNA damage. These findings characterize the investigated samples and provide a basis for controlled studies of wine processing. Dealcoholized wine and dry wine extracts may represent potential starting materials for low-alcohol functional beverages or wine-derived food ingredients, although processing conditions that limit phenolic losses need to be optimized and their biological relevance confirmed in further studies.
Related
- Profiling Amino Acid Substitutions in Proteomic Datasets of Alzheimer’s Disease Reveals Biological Significance
- Analytical and Biological Factors Associated with Oncogenic Variant Yield in Tumor-Agnostic Plasma ctDNA Profiling
- Metabolomic profiling identifies plasma protein biomarkers of biological aging
- Comparative analysis of Illumina and Ultima-Genomics sequencing for plasma cell-free small RNA profiling in pancreatic cancer
- Comparative profiling of bioactive compounds and antioxidant capacities of Brazilian semiarid Spondias species
BibTeX
@article{markovic2026comparative,
title = {{Comparative Phenolic Profiling and Biological Evaluation of Original Wine, Processed Dealcoholized Wine, and Fully Evaporated Dry Wine Extract}},
author = {Katarina G. Marković and Ivana D. Radojević and Katarina Ćirković and Andrija Ćirić and Stefan Marković and Edina Avdović and Dušica Simijonović and Nenad M. Zlatić and Sanja Lj. Matić and Mirjana Ž. Grujović},
journal = {Molecules},
year = {2026},
month = oct,
doi = {10.3390/molecules31213843},
url = {https://www.mdpi.com/1420-3049/31/21/3843},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Comparative Phenolic Profiling and Biological Evaluation of Original Wine, Processed Dealcoholized Wine, and Fully Evaporated Dry Wine Extract
AU - Katarina G. Marković
AU - Ivana D. Radojević
AU - Katarina Ćirković
AU - Andrija Ćirić
AU - Stefan Marković
AU - Edina Avdović
AU - Dušica Simijonović
AU - Nenad M. Zlatić
AU - Sanja Lj. Matić
AU - Mirjana Ž. Grujović
PY - 2026
DA - 2026/10/24
JO - Molecules
DO - 10.3390/molecules31213843
UR - https://www.mdpi.com/1420-3049/31/21/3843
AB - The growing demand for low- and non-alcoholic beverages has stimulated interest in the bioactive properties of dealcoholized wine. This comparative pilot study characterized three sample types derived from the same red wine: original wine (OW), processed dealcoholized wine (PDW), and fully evaporated dry wine extract (FDE). Phenolic composition was determined spectrophotometrically and by HPLC-DAD, and antioxidant (DPPH, ABTS), antimicrobial, antibiofilm, and in vitro DNA-protective activities were evaluated. Compared with OW, PDW showed higher total phenolic (831.91 vs. 773.56 mg GAE/L), flavonoid (82.49 vs. 72.84 mg RUE/L), tannin (70.73 vs. 60.58 mg/L), and epicatechin (159.59 vs. 52.38 mg/L) concentrations; however, because 500 mL of wine was reduced to approximately 100 mL, mass balances indicated that PDW contained only 22–30% of these constituents. FDE contained approximately 68% of the anthocyanins of the starting wine (19.02 mg/L wine equivalent). OW and PDW showed comparable antioxidant (0.98 and 1.17 mmol TE/L, DPPH) and antimicrobial activities, with Staphylococcus aureus being the most susceptible species (MIC ≤ 0.391 µL/mL). Only FDE inhibited biofilm formation, with MBIC values of 2.5–10 mg/mL after 24 h. All samples reduced hydroxyl- and peroxyl radical-induced DNA damage. These findings characterize the investigated samples and provide a basis for controlled studies of wine processing. Dealcoholized wine and dry wine extracts may represent potential starting materials for low-alcohol functional beverages or wine-derived food ingredients, although processing conditions that limit phenolic losses need to be optimized and their biological relevance confirmed in further studies.
SN - 1420-3049
ER -