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.

In the Albanian winemaking industry, there is little awareness of the potential detrimental effect of Brettanomyces in wines. The aim of this study was to detect and quantify Brettanomyces cells in 22 Albanian bottled wines, representing all the viticultural areas of Albania. A combined approach, including culture‐dependent (viable plate counting) and culture‐independent (qPCR) methods, was applied. Spoilage indicators (ethylphenols and total and volatile acidity), as well as the primary factors known to influence the growth of Brettanomyces in wine (pH, SO2, and ethanol concentration), were also investigated. Brettanomyces was detected in only five (one Merlot, four Sheshi i Zi) out of 22 samples analyzed using viable counting, with loads ranging from 1.30 ± 0.03 log CFU/mL to 3.99 ± 0.00 log CFU/mL, whereas it was never detected in the Kallmet samples. When qPCR was applied, Brettanomyces cells were detected and quantified in all of the samples with a generally low load ranging from 0.47 ± 0.13 to 3.99 ± 0.01 log cells/mL. As a general trend, the loads of spoilage by this yeast were low (≤1.92 log cells/mL), with the exception of five samples that were also positive by plate counting. A positive correlation between the growth of this spoilage yeast on Dekkera/Brettanomyces differential media and its detection at high levels by qPCR was observed. A significant positive correlation between Brettanomyces and the concentration of ethylphenols and volatile acidity was also found. In summary, the results of this study demonstrated the low incidence of Brettanomyces spoilage yeasts in Albanian red wines. Practical Application The awareness of Brettanomyces spoilage in the Albanian winemaking industry is very low. This study represents the first contribution to understand the extent of this spoilage yeast in Albanian autochthonous cultivars, which tend to have high economic value, to ensure product quality and safety. qPCR is confirmed to be a very sensitive method to rapidly detect Brettanomyces spoilage in wine samples.