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Browsing School of Integrative Plant Science (SIPS) by Author "Sacks, Gavin"
Now showing items 1-6 of 6
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Color Retention During Concord Juice Processing
(Cornell University, 2011-02)Juice concentration prior to cold stabilization retains color intensity in finished Concord juice. -
Flavor Challenges of Breeding Disease-Resistant Grapes Using North American Vitis spp.
(Cornell University, 2019-11)North American Vitis spp. provide disease resistance genes, but also bring unique and sometimes undesirable wine sensory attributes to new varieties. The VitisGen2 project's grape quality team, led by Gavin Sacks, is ... -
Impact of Shoot Thinning and Harvest Date on Yield Components, Fruit Composition, and Wine Quality of Marechal Foch
(Cornell University, 2011-04)In this 2007-2008 study, delayed harvest influenced Marechal Foch wine characteristics more than did shoot thinning. -
Just make up your mind! The science behind cold-stabilization and tartarate removal in the winery
(Cornell University, 2015-03)Ever wonder what those crystals are in a bottle of wine? Associate Professor of Food Science Gavin Sacks explains how winemakers can reduce the chances of this happening, and why there is no need to worry as a consumer. -
Sulfur Residues and post-bottling Formation of Hydrogen Sulfide
(Cornell University, 2016-08)Have you ever had wine go into the bottle smelling sublime, only to emerge later on smelling strange? Graduate student Jillian Jastrzembski and Gavin Sacks, associate professor of food science, explain what can cause this, ... -
The Chemistry of Canned Wines
(Cornell University, 2020-03)Wines packaged in aluminum beverage cans are increasingly popular, but producers report issues with canned wines occasionally developing hydrogen sulfide "off aromas". Cornell chemist Gavin Sacks reviews possible causes ...
