Chemical and Fisic Components of Shesh I Bardhe: Grape Cultivar In

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o h J Research Research Article Open Access Chemical and Fisic Components of Shesh i Bardhe: Grape Cultivar in Albania Edlira K1*, Onejda K2, Fatbardha M2 and Krenar G2 1Faculty of Agricultural and Environment, Department of Horticulture and Design Architecture, Agricultural University of Tirana, Albania 2Faculty of Biotechnology, Centre of Research and Food, Agricultural University of Tirana, Albania

Abstract The study assessed regional differences and effects in berry morphology (skin, pulp and seeds) in relation to chemical compounds. The flavonoids containing in berries (ITF), of the autochthonous cultivar, Shesh i Bardhe, of grapevine, in three micro zonal of Albania (Gjirokastra, Tirana, Durres) has been determined with spectrophotometrically and they ranged from 165.62; 66.36; 183.85 respectively for three different eco-climatic zones of Albania. The content of sugar, Brix, was: 13.53 for cv. Shesh i Bardhe, Gjirokastra; 17.5 per cv. Shesh i Bardhe, Tirana and 11 for cv. Shesh i Bardhe, Sukth. The effect of climatic zones, therefore ripening, was deep in the grape, with drastic variabilities in the different components: the content of sugar Brix, total Acidity, total Index of poliphenols, total flavonoids, colour intensity. Statistical analyses of the data over physical indicator (The weight of the sample, the weight of the berries sample, the weight of rachis sample, coefficient of construction, weight of 100 berries, contents of peeling, the content of the seeds, size of berries (length /width), the index of berries, the coefficient of the berries composition), and even chemical, had a correlation of indicators of research with environmental factors in the vineyard.

Keywords: Flavonoids; Total phenolics; cv. Shesh i Bardhe; Sugar Wines produced by Shesh i Zi, with about 12-13 of average grade content brix; Total acidity and about 6.0 g/l of total acidity, expressed as tartaric acid, are very sensible and balanced, warm represent a soft taste (mature), with red Introduction glowing ruby color, with pleasant aroma. If the year has been good, so temperatures have reached the amount of assets, it becomes an excellent Viticulture and the enology in Albania wine. Albania, a small European country on the Mediterranean sea coast. Albania allocated in four zones of growth of vineyards Zone 1: As a Mediterranean country, Albania can be called cradle of European Coastal lowland areas at altitudes 0-300 m. It includes the cities of viticulture. French historian Henri Enjalbert has stated that Albania, Tirana, Durres, Shkodra, Lezha, Lushnja, Fier, Vlora, Delvina, etc. along with the Ionic Islands of Greece and Southern Dalmatia, now called Bosnia and Herzegovina, may have been last European refugee of Zone 2: The hilly area where the vineyards are located at an elevation the grapeine, after the glacial era. Of course, there are written documents of 300-600 m and comprises the districts of Elbasan, Kruje, Gramsh, about the wine that was cultivated in Illyria, as it was known in classical Berat, Permet, shines, Meath, etc. times around the 8th century p.e.s. Greek and Roman authors of ancient Zone 3: The under- mountainous area which are located at an times (Straboni, Aristotle, Pliny etc.) wrote about the wine cultivated by elevation of 600-900 m around the towns of Pogradec, Korca, Leskovik the Illyrian tribes. Early Latin writers also qualified Illyrian as a place for Peshkopi etc. cultivating many varieties of grapes [1]. Zone 4: The mountainous area located between 800 and 1000 m In the 17th century, with massive islamization of the population, the elevation. land generally, Despite the increase in surface vineyards, growth of vineyards and wine production was diminished drastically itfailed to be met the requirements of domestic and export market for and was banned by the rules of the Quran. During the 45 years of the wine. socialist system, vineyards covered 20000 hectares, of which 14000 hectares were full in production and were represented by indigenous The main reasons were: varieties. The main autochthonous grape varieties are: Shesh i Bardhe, • Inappropriate distribution in small and new vineyards. Debine e bardhe, Pulez (White wine), Shesh i Zi, Kallmet, Vlosh, Serin, Debine e zeze (ed wine) Grape production was an average of 70 quintals/ • Lack of number of plants per hectare. ha. Shesh i Bardhe and Shesh i Zi, are the most important varieties for *Corresponding author: Edlira K, Faculty of Agricultural and Environment, traditional drinks; raki and they are very widespread in the following Department of Horticulture and Design Architecture, Agricultural University of years. The name comes from the hilly village Shesh about 15 km near Tirana, Albania, Tel: +355684037802; E-mail: [email protected] Tirana. From here it was distributed in many coastal regions of Albania Received October 30, 2017; Accepted November 20, 2017; Published December and represents about 35% of grape for wine production. 02, 2017 The wines produced byShesh i Bardhe, with around 11-12 of Citation: Edlira K, Onejda K, Fatbardha M, Krenar G (2017) Chemical and Fisic average grade and around 6.5 g/lof total acidity, expressed as tartaric Components of Shesh i Bardhe: Grape Cultivar in Albania. J Agri Sci Food Res 8: 195 acid, are harmonious and very pleasant taste. The flowers arome raises its quality when harvesting is carried out early, otherwise lose their Copyright: © 2017 Edlira K, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted varietal characteristics and wine loses distinguishing features. use, distribution, and reproduction in any medium, provided the original author and source are credited.

J Agri Sci Food Res, an open access journal Volume 8 • Issue 4 • 1000195 Citation: Edlira K, Onejda K, Fatbardha M, Krenar G (2017) Chemical and Fisic Components of Shesh i Bardhe: Grape Cultivar in Albania. J Agri Sci Food Res 8: 195

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• Limites services of viniculture especially in agricultural corresponds to 1 ml 0.1 N NaOH. cooperatives. Dominant colors ranging from golden yellow to yellowish green, • Low performance of grape production. so the theoretical maximum absorption should be from 400 to 480 nm, but this was not observed in practice. Wavelength is usually taken as • These setbacks brought the lack of raw material in this industry by 420 nm wavelength which have maximum absorption. The result is not justify the investment made in the wine industry during 1980-1990. expressed as optical density (D.O.) [2]. Materials and Methods Usually to white grapes in wine which are not altered represent The object of the study is the knowledge of genetic variation values from 0.05 to 0.15 (Figures 1-3). for some key indicators “Shesh i bardhë” grape in the vine basin in IPT - Total Index Polyphenols south-west of Albania where this ecotypes has its place-origine and greater spread. The study was conducted in three plots planted with Principle of the method: The method uses the maximum these varieties in Gjirokastra (humelice) Durres (Kulle, Sukth), Tirana absorption in the wavelength 280 nm (spectrophotometer) cycle (Paskuqan) 2015- 2016. characteristic of acid present in all polyphenols [3]. Mechanical grape compound understand report parts that are Making a cider sample dilution with water (1:100, 1:200 in total) components of bunch: brakes and beans; while against the grain report and recorded the spectrum between 200-350 nm, and measuring pulp, chip on it. optical density at the wavelength becomes 280 nm. Mechanical analysis includes the following definitions: The found absorbance value should be between 0.2-0.4. 1. The weight: Knowing the weight of the sample and the number Calculation: IPT (280)=ABS280 × dilutions of clusters through technical scale makes it possible to average bunch weight. The sample taken must represent the entire quantity of grapes Note: Such dilutions (1:200) is calculated (ml of cider+200)/ml of to be analyzed. cider. All results obtained displayed in tables and statistical analysis was performed with JMP, SAS software. 2. The weight of the pedicel and berries: The weight of the pedicel and beries is defined by plainly the berries of each bunch, weighted before. From the bunch weight, in particular reins and berries is 00 determined the coefficient of construction 3. 550 weight of berries 500

Coefficient of construction= t

h 50 g weight of pedicels i e The weight of 100 grains and then averaged. 00 50

Pedicel weight: The peels of 100 berries, collected in capsules or in 00 zero setting Becker. Measure of crumb weighed separated.

250 , s e e e n Each air All airs h r a r d r i r u r Students t ueKramer a e The content of pips: Pips of 100 berries weighed carefully. t b

i ,

s i

e h 0.05 0.05 a h h h h s s d s d e o r e r e r h i a h j a Size of berry (length/width): The number of berries per 100 grams h S b S b S of berry grapes {index}. G micro one, variet Coefficient of berry composition: This coefficient is expressed in Fit rou the report: Figure 1: One-way Analysis of Weight By micro -zone, variety. Pedicelweightof100 berries K 2 = weight of100 skinberries+ pips weight of100 berries

1 General determination of acidity: Definition in numeric 12 value of the chromatic characteristics in cider 11 t

h 10 g i

Mode of analysis: In grape juice, pipette 10 ml, cast into a e

l conical ballon 250-300 ml, add 50 ml water and 0.5 ml (or 10 points) e c i 8 d bromthymol blue. Titled with 0.1 N sodium hydroxide to clear blue. e 7 Calculations 5

, s The total acidity (X) expressed in grams of tartaric acid per liter is e e e n Each air All airs h r a r d r i r u calculated according to the formula: r Students t ueKramer a e

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e h 0.05 0.05 a h h h h s s d s d e r o e r e r h i a h j a h b S b S S v´´0.0075 1000 G X = micro one, variet 10 Where: V: volume in ml of solution of 0.1 N NaOH used for Fit rou entitlement 0.0075: The amount in grams of tartaric acid which Figure 2: One-way Analysis of Pedicel Weight By micro -zone, variety.

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Figure 3: Oneway Analysis of Berry Weight By micro -zone, variety. Figure 7: Oneway Analysis of Index of berry by micro -zone, variety.

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5 S. No Indicators Tirana Durres Gjirokastra 1. Sugar content 17.5 11.0 13.53 .75 2. Total acidity 4.89 4.35 3.54

.5 t i d

i 3. Index of total polyphenols 14.30 12.2 12.7 c a

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a 4. Total flavonoids 66.30 183.58 165.62 t o 5. Intensity of color 0.623 1.489 1.245

.75 Table 2: Data of chemical analysis on three viticole micro-zones of Albania for cv. Shesh i Bardhe, of grape.

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a Results and Discussion h h h s s d e r e r i h a h a S S The study of genetic variation of grapevine of Shesh i Bardhe variety, micro one, variet was taken, in three survey points in Gjirokastra, Durres, Tirana. Figure 11: One-way Analysis of Total Acidity By micro -zone, variety. This variety is distinguished for a high fitness (adaptation) for conditions in the middle of Albania. This has made this ecotypes not only spreads, but has also attracted the attention of various researchers. One of the most important questions that is done today, what 15 variability it is present in natural populations as is in our case Shesh i 1 Bardhe ecotype (Table 1) (Figures 4-6).

1 Inheritable quota of variability within the population is important

12 for various reasons:

11 - Defines potential cv. e s n e Each air All airs r a r r i u Students t ueKramer a

- Defines the capacity for evolutionary diversity. i ,

i , e

h i e 0.05 0.05 h

h a s h d s e d r e r o h a h a i S b

S b At Shesh i Bardhe variety is present a genetic variation which poses a significant problem undertake the improvement programs that would micro one, variet be of interest to other cultivars originating country [4,5]. Figure 12: One-way Analysis of ITP By micro -zone, variety. It analyzed the features of the importance of first-hand from an economic standpoint; weight of berry fruit, sugar content, represent 200 a variability that is not qualitative type (respectiveley 17.5; 13.5; 11)

180 differences between individuals depend on the degree of expression of the trait.

s 10 d i o n

o 10

v Number of indicators for quantitative traits of seeds represents a l f

l 120 a generally continuous variability in the sense that it is possible to pass t o 100 from one to another of the feature value through very small changes.

80 (berry weight from 444.68 in Durres to 285.35 in micro zone of Tirana). Indicators of this feature is also variability (455.802 to 291.591) (Figures 0 e e Each air All airs h a d r

i 7-9). Principles of valuable heritage features with quality variability are r r Students t ueKramer a e

s i i e

h 0.05 0.05 a not available for those with quantitative variation. Among the plants h h s d s e r e r h a i

h analyzed changes which proved statistically on two levels. a S S micro one, variet But between groups: the white square α/2, the critical zone (0.0025), while the 0.5% level proved, as the level of credibility hypothesis. The Figure 13: One-way Analysis of Total Flavonoids By micro -zone, variety. difference stands above all in the phenotypic manifestations of different genotypic combinations, due to the large number of genetic factors S. No. Indicators Tirana Durres Gjirokastra (genes) and imposing environmental effects. 1 Weight 291.590 455.80 338.09 2 Pedicle weight 5.44 9.15 10.25 The chemical composition of the estimated indicators of chemical 3 The weight of berry 285.553 444.68 325.94 analyzes to cv. Shesh i Bardhe, is recorded as follows in three micro- 4 Construction coefficient 52.44 51.91 31.65 zones. Table 2 shows the contents of phenolics as well as antioxidant 5 Weight of 100 berries 222.215 385.66 269.10 activity of grapes and their product Cv. Shesh i Bardhe, in Durres had 6 Content berry skin 63.77 72.15 58.55 the highest content of total phenolics than Gjirokastra and Tirana 7 Content of pips 1.32 8.37 6.17 micro-zones (Figures 10-13) [6-8]. Dimensions of berry (Length/ 8 1.8/1.52 1.63/1.30 1.87/1.98 Width) Conclusion 9 Index of berry 46.33 24.67 31 1. The proportion of these bunch elements has special importance 10 Berry coefficient construction 2.29 3.53 2.98 for the oenological industry, interest here appears to grapes to be Table 1: Data of physico-mechanical indicators in three micro-zones of Albania of processed, which should have a much higher ratio of berries to reins cv. Shesh i Bardhe. and crumb to the crust and seeds.

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2. For all features noted morphological and chemical variability of Folin-Ciocalteu method. Wein Wiss 48: 33-38. production showing that cv. Shesh i Bardhe, presents a genetic variation 4. Morrow DM, Fitzsimmons PE, Chopra M, McGlynn H (2001) Dietary in different micro ecological areas in Abania. supplementation with the anti-tumour promoter quercetin: its effects on matrix metalloproteinase gene regulation. Mutation Research/Fundamental and 3. Large blocks of vineyards represent heterogeneous materials. Molecular Mechanisms of Mutagenesis 480: 269-276. 4. Higher values of variability were seen in chemicals indicators; 5. Stoian V, Avramescu M, Varga M (1998) Inuence des traitements preÂfermentaires sur la teneur en composeÂs pheÂnoliques responables de ITP and Total flavonoids respectively 14.3 in Tirana and approximately la qualiteÂ des vins blancs. XIXth International Conference on Polyphenols, 12 in Durres and Gjirokaster; 183 and 166 in Durres and Gjirokastera; pp: 347-348.

66 in Tirana. 6. Kanner J, Frankel E, Granit R, German B, Kinsella JE (1994) Natural antioxidants in grapes and wines. J Agri Food Chem 42: 64-69. References 7. Munoz-Espada AC, Wood KV, Bordelon B, Watkins BA (2004) Anthocyanin 1. Nos AA, Da Grainha TC, Polpa PE, De Cachos ID (2005) Changes in grape quantification and radical scavenging capacity of Concord, Norton, and seed, skin and pulp condensed tannins during berry ripening: effect of fruit Marechal Foch grapes and wines. Journal of Agricultural and Food Chemistry pruning. Ciência Téc Vitiv 20: 35-52. 52: 6779-6786.

2. Frankel EN, Bosanek CA, Meyer AS, Silliman K, Kirk LL (1998) Commercial 8. Obreque-Slier E, Peña-Neira A, López-Solís R, Zamora-Marín F, Ricardo- grape juices inhibit the in vitro oxidation of human low-density lipoproteins. J da Silva JM, et al. (2010) Comparative study of the phenolic composition of Agri Food Chem 46: 834-838. seeds and skins from Carménère and Cabernet Sauvignon grape varieties 3. Scholten G, Kacprowski M (1993) Analysis of polyphenols in wine. In (Vitis vinifera L.) during ripening. Journal of Agricultural and Food Chemistry Comparison of method used in practice for elimination of interference in the 58: 3591-3599.

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