Polyphenolic profile and stilbene content of Albanian “Kallmet” monovarietal wine

• Anisa Peçuli ^[1] ; Fabrice Lorenzini ^[2] ; Mariglen Angjellari ^[3] ; Sylvain Schnee ^[4] ; Katia Gindro ^[4] ; Ágnes Dienes-Nagy ^[2]
  1. [1] Agriculture University of Tirana
  2. [2] Agroscope, Methods Development and Analysis
  3. [3] Università di Roma ‘Tor Vergata’
  4. [4] Agroscope, Strategic Research Division of Plant Protection

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• Localización: OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, ISSN 1151-0285, Vol. 52, Nº 2, 2018, págs. 135-144
• Idioma: inglés
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• Resumen

  • Aim: The aim of this work was to characterize the phenolic content of wines from the most promising autochthonous red grape variety in Albania, the Kallmet.

    Methods and results: To make this first survey, 16 commercial monovarietal Kallmet wines were analyzed with special attention to proanthocyanidin (condensed tannins), anthocyanin and stilbene composition. The average content of total proanthocyanidins in these wines was 3877 mgL-1 and the anthocyanin content averaged 242 mgL-1. The mean degree of polymerization (mDP) varied from 8 subunits in young wine to 31 subunits in 6-year-old wine, with a mean value of 14.5 subunits. The total free anthocyanin content ranged from 85 mgL-1 in old wine to 609 mgL-1 in young wine, with a mean value of 242.5 mgL-1. Trans-piceid was the most abundant stilbene (11 mgL-1), followed by trans-resveratrol (1.8 mgL-1). It was evidenced that cis-forms of resveratrol and piceid presented a lower content than their trans-forms. The ratio between piceid (glycoside form) and resveratrol (aglycone form) was 8.2, showing a similar stilbene pattern as in Mediterranean wines.

    Conclusions: Kallmet wines show proanthocyanidin polymerization characteristics and stilbene profiles very similar to red wines deriving from other varieties grown under warm climates.

    Significance and impact of the study: In spite of the strong interest in Kallmet grape, there is still a need for detailed studies to know the range of the different components of interest found in the produced wine.