Is copper the solution to fixing reductive wines? Post-bottling results from a recent study shed some light on the exact effects

Matija Lesković is an oenologist and third-year oenology PhD student at Stellenbosch University, mentored by Professor Wessel du Toit. His research focuses on the chemistry and sensory of varietal thiols and “reductive“ volatile sulfur compounds in white wines. During and after finishing his Masters degree in Viticulture and Oenology in Croatia (University of Zagreb) with Summa Cum Laude, he has travelled the world constantly learning and taking part in the wine industry. Some of these regions include California (Napa Valley), Chile (Maule Valley), Austria (Kamptal and Styria) and UK (East Sussex). He was also a participant in the 2019 South African Wine Tasting Championship where he placed 4th amongst other Western Cape wine experts.

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Sauvignon Blanc SA brings you a video blog by Matija Lesković, Oenology PhD Candidate, Department of Viticulture and Oenology, Stellenbosch University.