Influence of Sensory Attributes and Volatile Compounds in Kallmet Wine Produced with Sequential fermentation

¹Faculty of Biotechnology and Food, Food Research Center, Agricultural University of Tirana, Albania

²Faculty of Biotechnology and Food, Department of Agro-food Technology, Agricultural University of Tirana, Albania

³Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy

*Corresponding author; E-mail: mruci@ubt.edu.al

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Abstract

Kallmet (Vitis vinifera L.) is an indigenous red grape variety widely cultivated in northern of Albania, and increasingly recognized for its potential to produce wines with distinctive aromatic and sensory characteristics. Despite its cultural and economic importance, systematic scientific studies on the sensory properties of Kallmet wines remain limited. This study aimed to provide an in-depth evaluation of the influence of sensory attributes and volatile compound in Kallmet red wine produced using sequential fermentation strategies. Specifically, the research focused on sequential fermentation conducted with Metschnikowia pulcherrima (M.pulcherrima) followed by Saccharomyces cerevisiae (S. cerevisiae), in order to assess the impact of non-Saccharomyces yeast involvement on the wine aroma, flavor, and overall quality. Three experimental trials were carried out in laboratory scale using sequential inoculation. The first trial was inoculated with M.pulcherrima at the early stage of fermentation and after 48 hour was added the S.cerevisiae yeast to finish the alcoholic fermentation. To the second trial the S.cerevisiae was inoculated after 72 hour, and the third trial was inoculated only with S.cerevisiae used as control. At the end of fermentation process, the wines were analyzed for chemical and volatile compounds and a trained sensory panel assessed key attributes including aroma intensity, flavor complexity, balance, body, and overall acceptability. The results revealed that sequential fermentation with M.pulcherrima and S.cerevisiae resulted in Kallmet wines with a rich and diverse volatile profile, with fruity and floral esters being dominant contributors to their aroma. Sensory analysis indicated high scores for overall quality and highlighted strong correlations between specific volatile compounds and sensory descriptors. These findings provide new insights into the chemical and sensory properties of Kallmet wines, contributing to a better understanding of their uniqueness and potential for market differentiation in the Albanian and international wine sectors.

Keywords: Kallmet red wine, volatile compounds, sensory evaluation, Albania