Sacks, Gavin Lavi
Cornell Faculty Member
Positions
- Academic Director, Food Science & Technology at Geneva, College of Agriculture and Life Sciences (CALS)
- Associate Professor, Food Science (FOOD), College of Agriculture and Life Sciences (CALS)
My research and teaching interests are in understanding the enological and viticultural parameters that shape wine flavor from vine to bottle. I am actively involved in the development of the Research and Teaching components of the new Enology and Viticulture program at Cornell.
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Affiliations
member of
- Viticulture and Enology Committee Member
Research
research overview
- The Sacks lab studies: Understanding effects of pre- and post-harvest factors on the organoleptic properties (flavor; color) of agricultural products, particularly wines and juices. Developing rapid and sensitive analytical techniques for measurement of flavor compounds.
principal investigator on
- DEFINING SULFUR SPRAY RECOMMENDATIONS BASED UPON THE RE-EMERGENCE OF HYDROGEN SULFIDE OFF-AROMAS IN WINE POST-BOTTLING awarded by NATIONAL INSTITUTE OF FOOD AND AGRICULTURE-USDA 9/2014 - 3/2016
- FUNGICIDAL SPRAY RESIDUES ON GRAPES AND THE SPONTANEOUS EMERGENCE OF OFF-AROMAS IN WINES DURING STORAGE: CHARACTERIZATION OF CHEMICAL INTERMEDIATES 4/2013 - 3/2014
co-principal investigator on
area(s) of concentration/expertise
keywords
- Analytical Chemistry
- Enology
- Flavor Chemistry
- Juice
- Mass Spectrometry
- Wine
submitted impact statement
Publications
selected publications
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abstract
- Broad-Spectrum Isotopically Labeled Standards for Analysis of Maillard-Derived Odorants 2015
- Convenient, Inexpensive Measurement of Free and Copper-Complexed Hydrogen Sulfide in Wine 2015
- Determining volatile acidity in wines through acetic acid gas detection tubes 2015
- Disparate House Wines: The Role of Pathogenesis-related Proteins in Limiting Red Wine Astringency. 2015
- Getting Consumer-Friendly Wine from Grower-Friendly Grapes: Challenges to Improving the Flavor Chemistry of New Sustainable Grape Varieties 2015
- Limits on Red Wine Tannin Extraction and Addition Part II: The Role of Pathogenesis Related Proteins in Terroir 2015
- Not your ordinary terroir - the role of pathogenesis related proteins (PRPs) in limiting tannin extraction across winegrape varieties and regions. 2015
- Of terroir and tannins: The role of pathogenesis-related proteins in red wine astringency 2015
- Precursors of Hydrogen Sulfide during Wine Storage: the Role of Elemental Sulfur Pesticide Residues 2015
- Standard Approaches for Measurement of Free SO2 in Red Wine Severely Overestimate its Antimicrobial Activity 2015
- The Contribution of Anthocyanin Bisulfite Complexes to Free SO2 Measurements and Microbial Stability in Red Wines 2015
- VitisGen on the road: mapping the way to the next generation of grapes 2015
- Determining the Origin of Fermentation Volatiles Using Tracer Studies and High-Precision Isotope Ratio Analyses 2014
- Tannin Extractability among Cool-climate cultivars: variability and regional discrepancies. 2013
- Chemical and Sensory Changes during Flamb 2012
- Methoxypyrazines: After three decades, whatÕs left to explore 2011
- Using a Simple Assay for Elemental Sulfur Residues to Evaluate Effects of Viticultural and Pre-fermentation Practices 2011
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academic article
- A next-generation marker genotyping platform (AmpSeq) in heterozygous crops: a case study for marker assisted selection in grapevine. Horticulture Research (published by Nature). 3. 2016
- Next generation mapping of enological traits in an F2 interspecific grapevine hybrid family. PLOS ONE. 11. 2016
- A Headspace Gas Detection Tube Method for Measurement of SO2 in Wine without Disruption of Sulfur Dioxide Equilibria. American Journal of Enology and Viticulture. 66. 2015
- A Review of Thirteen Years of CTS Winery Laboratory Collaborative Data. American Journal of Enology and Viticulture. 66. 2015
- Decreasing pH results in a reduction of anthocyanin coprecipitation during cold stabilization of purple grape juice. Molecules. 20:556-572. 2015
- Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation. Molecules. 20:12280-12289. 2015
- Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards. Food Chemistry. 174:310-318. 2015
- Correction to Quantifying the Contribution of Grape Hexoses to Wine Volatiles by High-Precision [U(13)C]-Glucose Tracer Studies. Journal of Agricultural and Food Chemistry. 62:8919. 2014
- Persistence of Elemental Sulfur Spray Residue on Grapes during Ripening and Vinification. American Journal of Enology and Viticulture. 65:453-462. 2014
- Protein-Precipitable Tannin in Wines from Vitis vinifera and Interspecific Hybrid Grapes (Vitis ssp.): Differences in Concentration, Extractability, and Cell Wall Binding. . Journal of Agricultural and Food Chemistry. 62:7515-7523. 2014
- Quantifying the Contribution of Grape Hexoses to Wine Volatiles by High-Precision [U13C]-Glucose Tracer Studies. Journal of Agricultural and Food Chemistry. 62:6820-6827. 2014
- Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards. Food Chemistry. 174:310-318. 2014
- Decoupling the Effects of Heating and Flaming on Chemical and Sensory Changes during Flamb Cooking. International Journal of Gastronomy and Food Science. 1:90-95. 2013
- Glycosylated Aroma Compound Responses in ÔRieslingÕ Wine Grapes to Cluster Exposure and Vine Yield. HortTechnology. 23:581-588. 2013
- Simplified Measurement of Free SO2 using Gas Detection Tubes. American Journal of Enology and Viticulture. 64:415-420. 2013
- A Computational Approach for Balancing Competing Objectives in Winegrape Production. American Journal of Enology and Viticulture. 63:296-300. 2012
- Assessment of the Validity of Maturity Metrics for Predicting the Volatile Composition of Concord Grape Juice.. Journal of Food Science. 77. 2012
- Behavior of 3-Isobutyl-2-hydroxypyrazine (IBHP), a Key Intermediate in 3-Isobutyl-2-methoxypyrazine (IBMP) Metabolism, in Ripening Wine Grapes. . Journal of Agricultural and Food Chemistry. 60:11901-11908. 2012
- Calibration and Data Processing in Gas Chromatography Combustion Isotope Ratio Mass Spectrometry.. Drug Testing and Anaysis. 4:912-922. 2012
- Decontamination of green onions and baby spinach by vaporized ethyl pyruvate. Journal of Food Protection. 75:1012-1022. 2012
- Modeling Impacts of Viticultural and Environmental Factors on 3-Isobutyl-2-methoxypyrazine in Cabernet Franc Grapes.. American Journal of Enology and Viticulture. 63:94-105. 2012
- Production of isotopically labeled standards from a uniformly labeled precursor for quantitative volatile metabolomic studies.. Analytical Chemistry. 84:5400-5406. 2012
- Sensory threshold of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and concentrations in young Riesling and non-Riesling wines.. Journal of Agricultural and Food Chemistry. 60:2998-3004. 2012
- Shoot thinning and cluster thinning impact yield, fruit composition, and wine quality of Corot noir.. American Journal of Enology and Viticulture. 63:49-56. 2012
- Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles.. Food Research International. 47:70-79. 2012
- A Computational Approach for Balancing Competing Objectives in Winegrape Production . American Journal of Enology and Viticulture. 2011
- Comparison of odor-active compounds in grapes and wines from Vitis vinifera and non-foxy American grape species. Journal of Agricultural and Food Chemistry. 59:10657-10664. 2011
- Convenient, inexpensive quantification of elemental sulfur by simultaneous in situ reduction and colorimetric detection. Analytica Chimica Acta. 703:52-7. 2011
- Impact of Shoot Thinning and Harvest Date on Yield Components, Fruit Composition, and Wine Quality of Marechal Foch. American Journal of Enology and Viticulture. 62:32-41. 2011
- Improving vineyard sampling efficiency via dynamic spatially explicit optimisation. Australian Journal of Grape and Wine Research. 17:306-15. 2011
- Improving vineyard sampling efficiency via dynamic spatially explicit optimisation. Australian Journal of Grape and Wine Research. 2011
- Maximizing Operational Efficiency via Dynamic Spatially-Explicit Optimization. Australian Journal of Grape and Wine Research. 17:291-400. 2011
- The Flavor Chemistry of Riesling. Advances and Challenges in Flavor Chemistry & Biology. 1:106-111. 2011
- Effects of Concentration Prior to Cold-Stabilization on Anthocyanin Stability in Concord Grape Juice. Journal of Agricultural and Food Chemistry. 58:11325-11332. 2010
- Correlation of 3-Isobutyl-2-methoxypyrazine to 3-Isobutyl-2-hydroxypyrazine during Maturation of Bell Pepper (Capsicum annuum) and Wine Grapes (Vitis vinifera). . Journal of Agricultural and Food Chemistry. 58:9723-9730. 2010
- Impact of Harvesting and Processing Conditions on Green Leafy Volatile Development and Phenolics in Concord Grape Juice. Journal of Food Science. 75. 2010
- Impact of Severity and Timing of Basal Leaf Removal on 3-Isobutyl-2-Methoxypyrazine Concentrations in Red Wine grapes. American Journal of Enology and Viticulture. 61:358-364. 2010
- Timing of Cluster Light Environment Manipulation during Grape Development Affects C13 Norisoprenoid and Carotenoid Concentrations in Riesling. Journal of Agricultural and Food Chemistry. 58:6841-6849. 2010
- Comprehensive Two-Dimensional Gas Chromatography Combustion Isotope Ratio Mass Spectrometry. Analytical Chemistry. 80 :8613. 2008
- Effects of Cluster Light Exposure on 3-Isobutyl-2-methoxypyrazine Accumulation and Degradation Patterns in Red Wine Grapes (Vitis vinifera L. Cv. Cabernet Franc). Journal of Agricultural and Food Chemistry. 56:10838. 2008
- Fast gas chromatography combustion isotope ratio mass spectrometry. Analytical Chemistry. 79:6348-6358. 2007
- Absolute determination of position specific isotope ratios of lactic acid analogues. Analytical Chemistry. 78:2752. 2006
- Elemental speciation by parallel elemental and molecular mass spectrometry and peak profile matching. Analytical Chemistry. 78:8445-8455. 2006
- Speciation of selenium-enriched samples by parallel elemental and molecular mass spectrometry (PEMMS) and peak parameterization. FASEB Journal. 2006
- 15N/14N position specific isotopic analyses of polynitrogenous amino acids. Analytical Chemistry. 77:1013. 2005
- Carbon position-specific isotope analysis of alanine and phenylalanine analogues exhibiting nonideal pyrolytic fragmentation. Analytical Chemistry. 77:1746. 2005
- Analysis of Quantization Error in High Precision Continuous Flow Isotope Ratio Mass Spectrometry. Journal of Chromatography. 1020:273-282. 2003
- Computational Modeling of Complexes of Penta-ammine Osmium(II) with Aromatic Ligands. International Journal of Quantum Chemistry. 92:457-469. 2003
- High Precision Position Specific Isotope Analysis of 13C/12C in Methionine and Leucine Analogues. Analytical Chemistry. 75:5495-5503. 2003
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article
- 'Free' Doesn't Always Mean Free: Rethinking SO2 Measurements in the Winery 2015
- Just make up your mind! The science behind cold-stabilization and tartrate removal in the winery 2015
- How long can I age this Ð Insights on wine aging from the NY Wine Industry Workshop 2011
- Vine Balance: Impact on Methoxypyrazines. Practical Winery and Vineyard. May/June:34-49. 2010
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chapter
- Gas Detection Tubes for Measurement of Molecular and Free SO2 in Wine. Advances in Wine Chemistry. 2015
- The perception of Riesling character: the role of TDN. Elsevier. 503-506. 2014
- Behavior of Glycosylated Monoterpenes, C13-Norisoprenoids, and Benzenoids in Vitis vinifera cv. Riesling during Ripening and Following Hedging. Carotenoid Cleavage Products. 109-124. 2013
- The Flavor chemistry of Riesling.. Advances and Challenges in Flavor Chemistry & Biology. 106-111. 2013
- Lipid structure, nomenclature, and chemical properties. Chapter 6 in Nutritional Biochemistry. 91-119. 2011
- Lipid Structure, Nomenclature, and Chemical Properties. Nutritional Biochemistry. 2006
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conference paper
- Advances in Wine Chemistry: ACS Symposium Series. American Chemical Society. 2015
- Oak Flavor Chemistry. Proceedings of the 2014 BEV-NY Conference. 2014
- SO2 Measurements in the Winery. Proceedings of Viticulture 2013 Conference. 2013
- ÒTell me about your childhoodÓ Ð the role of the vineyard in determining wine flavour chemistry. Proceedings of the 15th Australian Wine Industry Technical Conference. 2013
- Data processing challenges in coupling GCxGC with online high precision isotope ratio mass spectrometry (IRMS). Eighth GC_GC Symposium Proceedings. 2011
- Comprehensive Two Dimensional Gas Chromatography Combustion Isotope Ratio Mass Spectrometry (GC×GCC-IRMS) Determination of 13C/12C Ratios of Native Endogenous Urinary Steroids. Proceedings of the 58th ASMS Conference on Mass Spectrometry conference, Salt Lake City, UT. 2010
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document part
- Determining the Origin of Fermentation Volatiles Using Labeled Glucose Tracers and High-Precision Isotope Ratio Analyses 2014
- Gas Detection Tubes for Headspace Sulfur Dioxide (SO2) Measurements of Wines 2014
- Limits on Red Wine Tannin Extraction and Additions: The Role of Pathogenesis Related Proteins 2014
- Post-bottling development of sulfur-like off aromas in wines with added flavorants 2014
- Rapid, Inexpensive Headspace Method for Determination of Molecular Sulfur Dioxide (SO2) 2014
- The Glass Ceiling on Red Wine Condensed Tannin: Limits Imposed by Soluble and Insoluble Tannin Binding Macromolecules 2014
- Chemistry of Cajun Cooking Competition 2013
- Convenient Measurement of Free SO2 in Wines by Gas Detection Tubes 2013
- Extractive pentafluorobenzyl alkylation followed by headspace solid-phase microextraction as a quantification method for volatile thiols in wines 2013
- Relating Grape Composition to Wine Composition 2013
- Tannin Extractability among Hybrid and V. Vinifera Grapes: cultivar variability and differential binding to cell walls 2013
- Behavior of a Putative 3-Isobutyl-2-Methoxypyrazine (IBMP) Precursor during Grape Maturation and Ripening. 2012
- Behaviors of monoterpene, C13 norisoprenoid, and benzenoid aglycones in Riesling winegrapes (Vitis vinifera) during ripening 2012
- Correlation of 3-isobutyl-2-hydroxypyrazine (IBHP) and 3-isobutyl-2-methoxypyrazine (IBMP) in winegrapes during the growing season. 2012
- Fate of Late Season Elemental Sulfur Sprays during Berry Ripening and Pre-fermentation Grape Handling. 2012
- Late Season Sulfur Sprays and Measuring Sulfur Residues in Must. 2012
- New investigations regarding 3-isobutyl-2-methoxypyrazine (IBMP) in grapes and wines: relationship of IBMP with 3-isobutyl-2-hydroxypyrazine (IBHP) and removal of IBMP from musts using non-polar sorbents 2012
- The Persistence of Late Season Elemental Sulfur Sprays during Berry Ripening and Vinification, Assessed Using a Simple Inexpensive Method for Quantification 2012
- Understanding the Relationship between Fermentation-Derived Aromas and Juice Nitrogen Composition 2012
- A rapid, inexpensive methodology for measurement of sulfur residues on winegrapes 2011
- Characterization of odor-active compounds in grapes and wines produced from non-vinifera species important to grape breeding 2011
- Data processing challenges in coupling GCxGC with online high precision isotope ratio mass spectrometry (IRMS) 2011
- Defining Typicity in Monovarietal Riesling Wines 2011
- Fruit Zone Light Response Curves for Organoleptic Compounds in Riesling. ASEV-ES modeling 2011
- Impact of Canopy/Cropload Management Practices on Yield, Fruit Composition, Wine Quality, and Consumer Willingness-to-Pay for Wines 2011
- Reducing Herbaceous Aromas in Cabernet Franc 2011
- Three approaches for quantification of 3-isobutyl-2-hydroxypyrazine, a key intermediate in IBMP metabolism 2011
- Validity of Brix for Predicting Flavor Composition of Concord Grape Juice 2011
- 1,1,6- Trimethyldihydronaphthalene: Effects of cluster light exposure timing and contribution to Riesling aroma. 2010
- A Rapid, Inexpensive Assay for Quantification of Elemental Sulfur Spray Residue in Juice and Must 2010
- Aroma composition of a native American grape species (Vitis cinerea) wine by SPME-GC/O/MS. 2010
- Continuous or discrete? Two ways to offer food science workshops for middle and high school science teachers 2010
- Evidence for Degradation of Alkylmethoxypyrazines to Alkylpyrazinones (3-alkyl-2-hydroxypyrazines) during Grape Ripening 2010
- Evidence for demethylation of 3-isobutyl-2-methoxypyrazine during maturation of bell pepper (Capsicum annum) and winegrapes (Vitis vinifera). 2010
- Evidence for formation of 3 isobutyl 2 hydroxypyrazine from 3 isobutyl 2 methoxypyrazine during fruit maturation and its persistence during ripening 2010
- Impacts of shoot thinning and harvest date on the polyphenol and volatile composition of Marechal Foch 2010
- Improving efficiency of research and vineyard operations via spatially-explicit sampling protocols 2010
- Seasonal stability of architecture-dependent microclimatic spatial patterns 2010
- The Effect of Different Concentration Methods on the Color and Anthocyanin Composition of Concord Juice 2010
- The Perception of Varietal Aroma in Wine. 2010
- Aroma composition of a red interspecific grape variety (Marechal Foch) by SPME-GC/O/MS. 2009
- Comprehensive Two Dimensional GC (GCxGC)-TOF-MS Detection of Urinary Steroids 2009
- Correlation of Methoxypyrazines (MP) in Winegrapes to Resulting Wines: Methodology and Implications 2009
- Herbaceous flavor development in Concord grape juice 2009
- Impact of basal leaf removal on methoxypyrazine concentration of 'Cabernet franc" and Merlot. 2009
- Inter-species Comparison of Bound Glycosylated Flavor Precursors in Grapes (Vitis) Utilizing 2D Gas Chromatography Time-of-flight mass spectrometry 2009
- Multivariate Analysis of Viticultural Impacts on Methoxypyrazines in Vitis vinifera cv. Cabernet Franc Grape Berries 2009
- Naturally occurring spatial variability in canopy biomass impacts flavor and aroma compounds in 'Riesling'. 2009
- Urinary Steroidomics by Comprehensive Two Dimensional Gas Chromatography-TOF (2D GC×GC-TOF) and Isotope Ratio Mass Spectrometry (IRMS). Instrumentation and Application to Sports Antidoping 2009
- Variability in ethyl phenols production from several Brettaomyces strains 2009
- Vine balance: what is it, and how does it change over the season? 2009
- Applications of GCxGC-TOF-MS to targeted analyses of volatiles in grapes during berry development 2008
- Comprehensive two-dimensional gas chromatography combustion isotope ratio mass spectrometry (GCxGC-C-IRMS). 8613. 2008
- Impact of light exposure on IBMP accumulation and degradation during berry growth and ripening 2008
- Positive Correlation of Methoxypyrazine Concentrations in Cabernet Franc with Post-bloom Shoot Vigor 2008
- The Impact of Timing and Severity of Leaf Removal on Production of Phenolics and Methoxypyrazines in Cabernet Franc. 4. 2008
- Chemistry and sensory effects of vineyard sun exposure on Cabernet franc wines 2007
- Data analysis in GCC-IRMS 2007
- Fast Gas Chromatography-Combustion Isotope Ratio Mass Spectrometry 2007
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information content entity
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manual
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report
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review
- Managing wine quality: Vol 1, Book Review. 87-89. 2011
Teaching
teaching overview
- My teaching interests are in analytical flavor chemistry, and particularly with respect to grapes and wines. Currently, I focus on communicating to undergraduate and graduate audiences a) the role of bioactive chemical components in wines and grapes and b) the practical and theoretical considerations associated with the measurement of these components. In the spring semester, I teach an upper level course for Cornell’s Viticulture and Enology majors, Wine & Grape Flavor Development (FDSC 4400 / VIEN 4400). The course considers the impact of both viticultural and enological processes on bioactive compounds in wines and grapes, especially those relating to flavor and color. Also in the spring, I co-instruct Understanding Wine and Beer (FDSC 4300 / VIEN 4300), an entry-level survey course that uses wine and beer as vehicles to introduce non-majors to flavor chemistry, sensory science, horticulture, and neurobiology. In the fall, I teach a course for V&E sophomores and juniors (Wine and Grape Analyses, FDSC 2400 / VIEN 2400) which consdiers both practical and theroetical aspects of the most common analytical tools used in wine production. Finally, I am actively involved in the development of the curriculum for the new V&E undergraduate major. Viticulture and enology require a highly diverse set of skills (plant sciences; microbiology; chemistry; engineering; marketing; business management), and our program will provide students with the necessary breadth and depth in these areas.
teaching activities
- FDSC-2400: Wines and Grapes: Composition and Analysis - Fall 2014
- FDSC-2400: Wines and Grapes: Composition and Analysis - Fall 2015
- FDSC-4300: The Science and Technology of Beer - Spring 2015
- FDSC-4400: Wine and Grape Flavor Chemistry - Spring 2015
- FDSC-4940: Special Topics in Food Science - Spring 2014
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2014
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2015
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2014
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2015
- FDSC-6000: Seminar in Food Science - Fall 2014
- FDSC-6960: Graduate Internship in Food Science - Fall 2014
- FDSC-6960: Graduate Internship in Food Science - Fall 2015
- FDSC-6960: Graduate Internship in Food Science - Spring 2014
- FDSC-6960: Graduate Internship in Food Science - Spring 2015
- FDSC-6970: Graduate Individual Study in Food Science - Fall 2014
- FDSC-6970: Graduate Individual Study in Food Science - Fall 2015
- FDSC-6970: Graduate Individual Study in Food Science - Spring 2014
- FDSC-6970: Graduate Individual Study in Food Science - Spring 2015
- FDSC-6980: Graduate Teaching Experience - Fall 2014
- FDSC-6980: Graduate Teaching Experience - Fall 2015
- FDSC-6980: Graduate Teaching Experience - Spring 2014
- FDSC-6980: Graduate Teaching Experience - Spring 2015
- FDSC-8900: Master's Level Thesis Research - Fall 2014
- FDSC-8900: Master's Level Thesis Research - Fall 2015
- FDSC-8900: Master's Level Thesis Research - Spring 2014
- FDSC-8900: Master's Level Thesis Research - Spring 2015
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2014
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2015
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2014
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2015
- VIEN-2400: Wines and Grapes: Composition and Analysis - Fall 2014
- VIEN-2400: Wines and Grapes: Composition and Analysis - Fall 2015
- VIEN-4000: Capstone Project in Viticulture and Enology - Fall 2014
- VIEN-4000: Capstone Project in Viticulture and Enology - Fall 2015
- VIEN-4300: The Science and Technology of Beer - Spring 2015
- VIEN-4400: Wine and Grape Flavor Chemistry - Spring 2015
- VIEN-4940: Special Topics in Viticulture and Enology - Spring 2014
- VIEN-4970: Individual Study in Viticulture and Enology - Spring 2014
- VIEN-4970: Individual Study in Viticulture and Enology - Spring 2015
- VIEN-4980: Undergraduate Teaching Experience - Spring 2014
- VIEN-4980: Undergraduate Teaching Experience - Spring 2015
Service
outreach overview
- Although I do not have a formal extension appointment, there is considerable overlap of my research and teaching interests with the practical problems of the statewide/regional wine and grape industries. My primary extension focus is to interpret and translate new research results from my own research program or from the peer-reviewed literature into practical advice that can be utilized by winemakers and grapegrowers. In 2008, I delivered five extension presentations at regional winemaking and grapegrowing workshops. I also participated in 4 winemaker "roundtable" discussions, and provided technical support by phone or email to wineries on 15 occasions. My outreach focus is to introduce non-technical audiences to current strengths and challenges of the New York State wine and grapes industries, and explain how flavor chemists can help address these problems. In 2008, I had a particular focus on developing materials for high school educators to use in the classroom. Through workshops, I described specific ideas for classroom activities that demonstrate flavor chemistry principles.
professional service activities
- Institute of Food Technologists Member 2014 -
- Agricultural and Food Chemistry Division ACS Member 2007 -
- American Society of Enology and Viticulture Member 2007 -
- American Society of Enology and Viticulture - Eastern Section Member 2007 -
- AMERICAN CHEMICAL SOCIETY Member 1999 -
- AMERICAN CHEMICAL SOCIETY Program Organizer 2014
- ACS - Agricultural and Food Chemistry Division – Flavor sub-division Officer, President/Elect/Past 2013
- AMERICAN CHEMICAL SOCIETY Program Organizer 2013
- ACS - Agricultural and Food Chemistry Division – Flavor sub-division Officer, Vice President 2012
- ACS - Agricultural and Food Chemistry Division – Flavor sub-division Officer, Secretary 2011
- 2009 New York State Wine Industry Workshop Scientific Program Chair 2009
reviewer or editor for
- ACS Conference - Chaired symposium on Fruit and Vegetable Precursors
- ACS Symposium - "Advances in Wine Chemistry"
- ACS Symposium Series - Advances in Wine Chemistry
- ACS Symposium Series - Authentication of Food and Wine
- ASMS Asilomar Conference on Mass Spectrometry in Food Safety and Quality
- Anthony Robinson - PhD Thesis - Murdoch University
- Critical Reviews in Food Science and Nutrition
- Journal of Food Science
- Molecules - Peer reviewer
- Viticulture Consortium – West (VC-W) and California Competitive Grants Program in Viticulture and Enology (CCGPVE), Enology Section
Background
education and training
- Ph.D. in Chemistry, Cornell University 2005
- M.S. in Chemistry, Cornell University 2001
- B.S. in Chemistry, University of Virginia 1999
awards and honors
- 2014 Best Viticulture Paper in American Journal of Enology and Viticulture, conferred by American Society of Enology and Viticulture, 2015
- Certificate of Appreciation, conferred by American Chemical Society Publications, 2011
- Cornell Food Science Award for Excellence in Teaching, conferred by Cornell Institute of Food Science (CIFS), 2010
Identity
college
- CALS
Other
research keyword
- Analytical Chemistry
- Enology
- Flavor Chemistry
- Juice
- Mass Spectrometry
- Wine
full name
- Dr. Gavin Lavi Sacks
primary email
- gls9@cornell.edu
mailing address
additional emails
- gls9@cornell.edu