Sauvignon Salon Ptuj 2022
7 May // 15:00
Master Class. This year's teachers will be Associate Prof. Dr. Klemen Lisjak and Associate Prof. Dr. Guillaume Antalick. They will be joined by a guest, Univ. Prof. DI Dr. techn. Prof. Dr. Erich Leitner from the University of Graz, Austria.
At this year's Master Class, we will be tasting and comparing this year's top-rated festival sauvignons, a French sauvignon from the Loire, a New Zealand sauvignon and an Austrian sauvignon. From a scientific and technical point of view, we will compare the aromatic composition of this aromatic variety. We will also discuss the modern winemaking technologies that are being applied to the vinification of sauvignons.
Dr Klemen Lisjak is a researcher at the Slovenian Agricultural Institute and associate professor at the University of Nova Gorica. His research and expertise focuses on the aromatic and polyphenolic profiles of grapes and wine, the introduction of analytical methods and new technologies for grape processing. In his research work, he has devoted a great deal of work to the aromatics of the sauvignon variety, in particular to technologies for preserving and improving the volatile thiols, the main carriers of the tropical aroma in sauvignons. He has received research and professional training at renowned international institutions in Italy, South Africa, New Zealand, Chile and France, where he has gained experience in both grape and wine analytics and in new technologies for the production and processing of grapes. He is also involved in practical assistance to wineries at home and abroad. For his development work, he obtained a national patent for an innovative grape pressing system, and in 2014 he was awarded the Pooh National Innovation Award. In recent years, he has been the leader of a number of research and development projects.
Dr. Guillaume Antalick as an international expert in oenology and wine sensory, he seeks to understand the influence of natural processes and grape and wine production technologies on the style of wine. He studied at the Universities of Bordeaux and Orléans (France). He obtained his PhD in 2010 from the Institute of Vine and Wine Sciences (ISVV) at the University of Bordeaux. After completing his PhD, Guillaume spent several years gaining experience at the Institute of Wine Biotechnology at the University of Stellenbosch (South Africa) and then in Australia. He has been in Slovenia since 2016, when he joined the team of the Centre for Wine Research at the University of Nova Gorica. He is also an assistant professor at the School of Viticulture and Enology, where he regularly imparts his theoretical as well as practical knowledge to students. Guillaume is also very active on the Slovenian wine scene as co-founder of the Šuklje Wine Bar in Ljubljana. He is oenologist at the Šuklje Wine Cellar in Bela Krajina and President of the SLOVENSKA VELIKA LEGA association.
Prof. Erich Leitner is the head of the Institute of Analytical Chemistry and Food Chemistry at the Graz University of Technology. He studied technical chemistry with a focus on of analytical chemistry. His habilitation was on food chemistry and he actually holds a professorship entitled "Analytics of food and food contact materials." His research is focussing on the various aspects of food quality. He is specialized in developing sensitive analytical methods for flavor and off flavor compounds which are correlated with sensory methods and results. This includes the influence of climate change on the aroma of wine of various varieties but with a specific focus on sauvignon blanc. There is a long last cooperation with the Fruit Research Station Haidegg, Agricultural Research Center Styria, Department of Fruit Growing and Enology.