Join us at this year's Teran Academy and Karst Products as we highlight viticulture and climate change, present innovations in the microbiological testing of wine and discuss the positive effects of wine pigments (e.g. anthocyanins). We will also talk about consumer perception of karst prosciutto "Kraški pršut" and the expectations of the modern consumer and present analyses of volatile compounds in karst juniper brandy and the current status and challenges in the production of karst juniper brandy "Kraški brinjevec" and Brkini plum brandy "Brkinska slivovica".
The results will be presented by researchers from the Agricultural Institute of Slovenia, the University of Trieste and the University of Nova Gorica, as well as viticulture and winemaking experts from Perleuve. Practical experience will be contributed by local producers from the Association of Karst Juniper Brandy/Brkini Plum Brandy Producers and Karst prosciutto.
The event will conclude with a guided tasting workshop "FOOD LAB," where we will explore the gastronomic treasures of the Karst in collaboration with the "Borderless Taste" project, funded by the European Union through the Small Project Fund GO! 2025 of the Interreg VI-A Italy-Slovenia Program 2021-2027, managed by EGTC GO.
For more details, see the INVITATION.
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