Gavin Sacks

About

Gavin Sacks is the Chair and Professor of Food Science at Cornell University. His research focuses on developing and applying new tools for the analysis of flavor compounds, particularly in wine and other alcoholic beverages. He has a background in chemistry and chemical biology, holding a Doctorate and a Masters of Science from Cornell University, and a Bachelor of Science from the University of Virginia. Professor Sacks teaches courses related to wine and grape flavor chemistry, viticulture, and enology, and is actively involved in research that benefits the grape and wine industry. His work includes creating innovative technologies to enhance wine analysis and quality, contributing to advancements in the field of food science and enology.

Research topics

• Biology
• Genetics
• Chromatography
• Chemistry
• Food science
• Medicine
• Anatomy
• Botany
• Andrology
• Inorganic chemistry

Selected publications

• Understanding Wine Chemistry

  2024-05-24 · 41 citations

  book

  Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the a…

  PublisherDOI

• Quantification of protein by acid hydrolysis reveals higher than expected concentrations in red wines: Implications for wine tannin concentration and colloidal stability

  Food Chemistry · 2022 · 23 citations

  DOI

• Stable QTL for malate levels in ripe fruit and their transferability across <i>Vitis</i> species

  Horticulture Research · 2022 · 16 citations

  Senior authorCorresponding

  genus, a conclusion supported by a review of over a dozen publications from the past decade, showing malate-associated genetic loci on all 19 chromosomes.

  PublisherOA PDFDOI

• Free, Bound, and Total Sulfur Dioxide (SO₂) during Oxidation of Wines

  American Journal of Enology and Viticulture · 2020 · 16 citations

  1st authorCorresponding

  Recent work has evaluated the kinetics of free and total sulfur dioxide (SO₂) loss in wine following aerial exposure, but little work exists on the relationship between free and total SO₂ during the oxidation conditions expected during wine storage. We report changes in free and total SO₂ in three wines (Chardonnay, Merlot, and Cabernet Sauvignon) stored for up to 400 days at 19 or 31°C in different bag-in-box packages. The rate of total SO₂ loss varie…

  DOI

• Rapid headspace solid-phase microextraction sheets with direct analysis in real time mass spectrometry (SPMESH-DART-MS) of derivatized volatile phenols in grape juices and wines

  Analytica Chimica Acta · 2023-06-29 · 13 citations

  articleSenior authorCorresponding
  PublisherDOI

Frequent coauthors

• Anna Katharine Mansfield

  Cornell University

  31 shared

• Justine E. Vanden Heuvel

  Cornell University

  28 shared

• J. Thomas Brenna

  The University of Texas at Austin

  18 shared

• Paolo Sabbatini

  University of Turin

  17 shared

• David C. Manns

  New York State Department of Agriculture and Markets

  16 shared

• Tony K. Wolf

  16 shared

• Timothy E. Martinson

  Iowa State University

  16 shared

• Misha T. Kwasniewski

  Pennsylvania State University

  15 shared

Labs

• Sacks Research LabPI

  Current Sacks Lab members and their research projects

Similar researchers at Cornell University

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• Rui Hai Liuh-93
• Joe Regensteinh-73