Comparative Phenolic Profiling and Biological Evaluation of Original Wine, Processed Dealcoholized Wine, and Fully Evaporated Dry Wine Extract

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.