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Sacks, Gavin Lavi
Cornell Faculty Member
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- Associate Professor, Food Science & Technology at Geneva
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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Research
research overview
- My research program is interested in using modern (2-D GC-MS, LC-MS) and classic analytical methods to characterize compounds of organoleptic importance to grapes, wines, and other foodstuffs from pre-harvest through production. 1) Factors Affecting the Aroma Potential of Winegrapes: The volatile fraction of wine contains thousands of compounds, of which ~100 are known to exist around or above their aroma threshold in wine. However, our knowledge of factors influencing the levels of grape-derived aroma compounds is still poor. Recent projects have included: - Understanding genetic, viticultural and enological factors controlling the synthesis and degradation of the herbaceous-smelling methoxypyrazines (MPs) - Defining key off-odorants in wild grape species - Determining effects of cultural practices on Riesling wine composition 2) Development of convenient analytical tools for use in winery settings and highly sensitive techniques for measuring trace volatile compounds. Recent projects have included: - Development of a convenient, inexpensive analytical technique for measuring elemental sulfur residues in wineries. - Rapid synthesis of dozens of isotopically labeled volatile standards for use in GC-MS analyses via degradation of a uniformally labeled substrate. - Optimization of GCxGC-TOF-MS for measurement of methoxypyrazines 3) Determining effects of processing on polyphenolic compounds in juice and wine. These phenolic constituents can affect both color and mouthfeel of wines and juices, but can also be readily. - Understanding factors affecting coprecipitation of anthocyanin pigments with potassium bitartrate. - Determining reasons for poor tannin extraction from interspecific hybrid grape varieities
research activities
principal investigator on
co-principal investigator on
- ACCELERATING GRAPE CULTIVAR IMPROVEMENT VIA PHENOTYPING CENTERS AND NEXT GENERATION MARKERS awarded by NATIONAL INSTITUTE OF FOOD AND AGRICULTURE-USDA 2011 - 2015
- DEVELOPMENT OF A MASTER OF PROFESSIONAL STUDIES IN FOOD SCIENCE WITH PROFESSIONAL SCIENCE MASTERS ADVANCED CERTIFICATION AT CORNELL UNIVERSITY awarded by SLOAN FOUNDATION 2011 - 2012
- USING CANOPY MANAGEMENT TO REDUCE FUNGICIDE USE AND IMPROVE FRUIT COMPOSITION IN WHITE WINE GRAPES awarded by NATIONAL INSTITUTE OF FOOD AND AGRICULTURE-USDA 2009 - 2013
area(s) of concentration/expertise
keywords
- Analytical Chemistry
- Enology
- Flavor Chemistry
- Juice
- Mass Spectrometry
- Wine
submitted impact statement
Publications
individual publications
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academic article
- 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 Favor 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
- Rapid measurement of 3-alkyl-2-methoxypyrazine content of winegrapes to predict levels in resultant wines. . Journal of Agricultural and Food Chemistry. 57:8250-8257. 2009
- 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
- How long can I age this – 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
- 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
- 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
- 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
- Chemical and Sensory Changes during Flambé 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
- 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
- Methoxypyrazines: After three decades, what’s left to explore 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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report
- Ranking the Acids: pH, TA and the Role of Malic Acid 2011
- Measuring Field-applied Sulfur Residues in Juice and Wine 2010
- STUDENT FOCUS: Undergraduates Team Up with Researchers at Geneva for Summer Projects. 2010
- Sorbate Additions: Pros and Cons 2010
featured in archived article
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-4300: Understanding Wine and Beer - Spring 2013
- FDSC-4400: Wine and Grape Flavor Chemistry - Spring 2013
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2013
- FDSC-6960: Graduate Internship in Food Science - Spring 2013
- FDSC-6970: Graduate Individual Study in Food Science - Spring 2013
- FDSC-6980: Graduate Teaching Experience - Spring 2013
- FDSC-8900: Master's Level Thesis Research - Spring 2013
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2013
- VIEN-4300: Understanding Wine and Beer - Spring 2013
- VIEN-4400: Wine and Grape Flavor Chemistry - Spring 2013
- VIEN-4970: Individual Study in Viticulture and Enology - Spring 2013
- VIEN-4980: Undergraduate Teaching Experience - Spring 2013
- FDSC-2400: Wines and Grapes: Composition and Analysis - Fall 2012
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2012
- FDSC-6960: Graduate Internship in Food Science - Fall 2012
- FDSC-6970: Graduate Individual Study in Food Science - Fall 2012
- FDSC-6980: Graduate Teaching Experience - Fall 2012
- FDSC-8900: Master's Level Thesis Research - Fall 2012
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2012
- VIEN-2400: Wines and Grapes: Composition and Analysis - Fall 2012
- FDSC-4300: Understanding Wine and Beer - Spring 2012
- FDSC-4400: Wine and Grape Flavor Chemistry - Spring 2012
- FDSC-4992: Undergraduate Honors Research in Food Science - Spring 2012
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2012
- FDSC-6960: Graduate Internship in Food Science - Spring 2012
- FDSC-6970: Graduate Individual Study in Food Science - Spring 2012
- FDSC-6980: Graduate Teaching Experience - Spring 2012
- FDSC-8900: Master's Level Thesis Research - Spring 2012
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2012
- VIEN-4300: Understanding Wine and Beer - Spring 2012
- VIEN-4400: Wine and Grape Flavor Chemistry - Spring 2012
- FDSC-2400: Wine and Grapes: Composition and Analysis - Fall 2011
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2011
- FDSC-6960: Graduate Internship in Food Science - Fall 2011
- FDSC-6970: Graduate Individual Study in Food Science - Fall 2011
- FDSC-6980: Graduate Teaching Experience - Fall 2011
- FDSC-8900: Masters-Level Thesis Research - Fall 2011
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2011
- VIEN-2400: Wine and Grapes: Composition and Analysis - Fall 2011
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.
service to the profession
- ACS - Agricultural and Food Chemistry Division – Flavor sub-division Officer, Vice President 2012 -
- ACS - Agricultural and Food Chemistry Division 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 Society of Mass Spectrometry - Asilomar Conference 'Food Safety and Quality' Chairperson 2012
- Symposium organizer for ACS - AGFD 'Fruit and Vegetable Flavor Precursors' Program Organizer 2012
- ACS - Agricultural and Food Chemistry Division – Flavor sub-division Officer, Secretary 2011
- AI-SPER-0203DF692AB00010804 Scientific Program Chair 2009
reviewer or editor for
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
Other
college
- CALS
research keyword
- Analytical Chemistry
- Enology
- Flavor Chemistry
- Juice
- Mass Spectrometry
- Wine
name prefix
- Dr.