FATBARDHA LAMÇE1*, ONEJDA KYÇYK1, JULIAN KARAULLI1, AIDA SHKURTI2, EDLIRA KUKALI3
1Faculty of Biotechnology and Food, Food Research Center, Tirana, Albania, Agricultural University of Tirana.
2Faculty of Biotechnology and Food, Department of Agro-Food Technology, Tirana, Albania, Agricultural
University of Tirana
3Faculty of Agricultural & Environment, Department of Horticulture & Design Architecture, Tirana, Albania, Agricultural University of Tirana.
The application of different fermentation techniques for wine production has always been associated with the effects of the chemical components of the final product. Many authors have stated that skins and seeds are higher in polyphenolic content and with a great importance for the quality of the wine. Based on this fact, the objective of this study is to evaluate the effect of different vinification techniques on the chemical composition of wine. For this study, two grape varieties “Gemza” (G) and “Pamid” (P) cultivated in the Pogradec area were taken into consideration. For each of these two varieties were taken two different fermentation techniques, fermentation in the presence of skins (G1 and P1) and fermentation of grape juice without skins (G2 and P2). Before fermentation, the must was macerate at 5 ° C for 24 hours. To evaluate the impact of vinification techniques, physico-chemical analyzes were performed on grapes and wine. Analyzes performed by spectrophotometric methods are polyphenol index, total polyphenols, anthocyanins, tannins and color parameters. The results of this study show that vinification techniques had a significant difference with P ≤ 0.05 Test Tukey in the content of polyphenols and color parameters. Based on the obtained results, we conclude that the application of different vinification techniques is associated with an increase in polyphenolic components, especially in fermentation with the presence of the skins.
Keywords: fermentation, wine, polyphenols, var. Gemza, var. Pamid