Sacks Research Lab – Flavor, Food, Chemistry

Current Lab Members

Current Sacks Lab members and their research projects

Rachel Allison (PhD)

Identifying precursors of sulfurous off-aromas in wines

Ana Gaby Ortiz (PhD)

Nanofiltration for grape juice and acid whey

Jessie Rafson (PhD)

Spatially resolved measurements of trace volatiles

Demi Perry (PhD)

Deodorization of Concord juice for use in premium wine

Terry Bates (PhD)

Volatile phenotyping of Vitis spp

Ted Russin (PhD)

In-mouth retention of flavor compounds

Heather Scott (Technician)

Management of VitisGen2 grape phenotyping project

Noam Reshef (Post-Doc)

Organic acid metabolism in wild grapes (Vitis spp.)

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