AGRI-FOOD IN ALBANIA AND THE QUALITY OF ALBANIAN WINE: AN OVERVIEW OF CHALLENGES, OPPORTUNITIES, AND SUSTAINABLE DEVELOPMENT

Climate changes and ecological sustainability in agriculture and food production in Serbia, the region and Southeastern Europe : proceedings, (pp. 65-72)

AUTHOR(S) / АУТОР(И): Merita Stafasani, Artiona Laze, Mariola Kodra, Dorina Beli

Agricultural University of Tirana, Faculty of Biotechnology and Food, Department of Chemistry, Tirana, Albania

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DOI: 10.46793/MAK2025.065S

ABSTRACT / САЖЕТАК:

: This paper explores the agri-food sector in Albania, focusing on the country’s agricultural potential, the challenges faced by its farmers, and the role of wine production in Albania’s economy. Special attention is given to the growing interest in wine quality and the factors influencing its improvement. Challenges such as climate change, limited technological advancements, and insufficient infrastructure are discussed, alongside opportunities for growth through innovation, international market expansion, and improved agricultural practices. Special attention is given to the role of sustainability in promoting eco-friendly practices and ensuring the long-term viability of both viticulture and the broader agri-food sector. The paper concludes with an analysis of the prospects of Albanian agriculture and wine as part of the broader socio-economic and environmental sustainability strategies, including the impact of European Union integration and market expansion. Our study included 11 samples of domestically produced wine, and one imported wine purchased from the market. Eight of them were red wines, while three were white. The basic components, pH, expressed acidity and the content of polyphenols were analyzed using the Folin Ciocalteu’s method and total anthocyanins (with the difference in colours at different pH). The results show that their pH ranges from 3.24 to 3.72, acidity from 4.15 to 6.60, and total polyphenols from 0.160 g L-1 (white wine) to 2.069 g L-1 (Vranac red wine). The concentration of anthocyanins ranged from 24.4 mg L-1 for W6 (Cabernet sauvignon) to 86.1 mg L-1 for imported wine.

KEYWORDS / КЉУЧНЕ РЕЧИ:

Total polyphenols, Agri-food, Autochthonous wines, Agriculture, Anthocyanins

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