Discovering Albanian Wine's Unique Flavors with Science

In the heart of Albania, wine production has been booming due to the growing fascination with native grape varieties like Kallmet, Shesh i zi, Shesh i bardhe, and Cerruje. These grapes produce wines with distinctive tastes and are widely planted. A recent study explored how the region and the year of harvest influence the phenolic compounds in single-variety wines from these grapes. Scientists used liquid chromatography combined with advanced detection methods to identify and measure thirty-one phenolic compounds, which were divided into flavonoids and non-flavonoids. In red wines, Shesh i zi had the highest phenolic content, at 1037 mg/L, followed by Kallmet at 539 mg/L. For white wines, Shesh i bardhe stood out with 699 mg/L, compared to Cerruje. Gallic acid and procyanidin B3 were the most abundant phenolic compounds. Shesh i bardhe and Shesh i zi had the highest amounts of these, at 215 and 136 mg/L respectively. Among flavanols, (+)-catechin was found in the highest levels, with Kallmet red wine leading the pack at 58. 9 mg/L. Shesh i bardhe wine had the most flavonols, with quercetin-3-O-glucuronide and quercetin-3-O-glucoside as the main contributors. Stilbenoids were most prevalent in Kallmet red wine at 1. 59 mg/L. Using Principal Component Analysis, the study failed to separate wines by vintage but succeeded in distinguishing varieties and regions.