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.
A geographical indication (GI), is a sign used on goods that have a specific geographical origin and possess qualities, reputation or characteristics that are essentially attributable to that origin (WIPO, 2012). Developing geographic indication requires a large amount of work in several sectors including applied research, product development, marketing and community development. The BIODIV Balkan project in Albania, have taken the initiative to develop three pilot GI products. The main objective was to support local products and agro biodiversity heritage of the local agrarian systems, crossing environmental injunction for biodiversity conservation with social and economic objectives of rural development. In the case of Hasi goat kid meat, several studies have been implemented including molecular genetics research, morphologic characterization of the breed, identification of characteristics of the product, identification of local pasture biodiversity, identification of specifics of production system that affect quality of the product, pastoral system and feeding practices, etc., that have been the foundation for identification of product's characteristics attributed to the territory of origin. Based on the product characteristics, territory specifics and human capacities, it was prepared the Code of Practice, which is a document that comprises description of all specifics and all collective rules, to be respected by all group members who want to use the quality mark. Taking in account the complex work, and especially the research needed to identify product specifics, as well as the need for an institution to take the initiative for building GI, the authors consider that research institutions should take the leading role in this process opening a new very applicable research priority.
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