Pilar Gomez-Cortes, a former post-doc split between the Sacks lab and the lab of Tom Brenna (Nutritional Sciences) has just had a second publication come out on using broad spectrum isotopically labeled standards for analysis of oxidized oils . . . congratulations! http://www.sciencedirect.com/science/article/pii/S0308814614017440  

News just in that Madeleine Bee, chem major at American University and Cornell FS Summer Scholar this past summer, was selected as one of the finalists for the ACS Ag Food Division Undergrad Symposium in Spring 2015 in Denver. Madeleine worked with Pat Howe on new, inexpensive ways to measure volatile acids in wineries. Well Read More…

From Misha Kwasniewski’s PhD research . . . he uses a newly developed method to track the fate elemental S sprays on grapes during ripening, and during pre-fermentation processes. its well known that too much elemental S on grapes results in more H2S during fermentation. What Misha shows, in a nutshell, is that harvesting within Read More…

  http://cen.acs.org/articles/92/i35/Students-Compete-Edible-Science-Fair.html http://cen.acs.org/articles/92/i38/Taste-Wine-Science.html    

Jill’s proposal to NE-SARE, entitled “Defining sulfur spray recommendations based upon the re-emergence of hydrogen sulfide off aromas in wine post-bottling” was recommended for funding. Congratulations! If all goes well, in another year, growers and winemakers will have a better handle on how much elemental sulfur on grapes is really too much.

On 7/28/2014, Christine Hansen successfully defended her MS thesis on sulfurous off-aroma emergence in flavored wines. Christine will be starting a job as a Sensory Scientist with E&J Gallo (Modesto, CA) in August Megan Damen submitted her final report on her MPS project, and has completed her degree. She has accepted a job with Diageo Read More…

“Protein-Precipitable Tannin in Wines from Vitis vinifera and Interspecific Hybrid Grapes (Vitis ssp.): Differences in Concentration, Extractability, and Cell Wall Binding”. http://pubs.acs.org/doi/abs/10.1021/jf5023274 This was the work for which Lindsay received Best Oral Enology Presentation at the ASEV and ASEV-ES conferences in 2013. Key finding: tannins are much lower in wines produced from hybrid grapes as Read More…

Collaborative project with Mark Nisbet in Anna Katharine Mansfield’s group, and Tom Brenna’s group in Nutrition Sciences http://pubs.acs.org/doi/abs/10.1021/jf500947x The punch-lines GC-C-IRMS can be used for tracking low levels of 13C labeled tracers during fermentations The major fermentation volatiles (fusel alcohols, esters, fatty acids) are almost entirely formed from hexoses. In the case of fusel alcohols, Read More…

For her poster entitled “Limits on Red Wine Tannin Extraction and Additions: The Role of Pathogenesis-related Proteins” https://www.asev.org/session/poster-sessions-2014

Its February, which means its industry workshop season – Lindsay Springer presented at the Midwest Grape & Wine Conference in St Louis, MO on Tannin Measurement and Extraction. http://www.midwestgrape.com/ – Gavin Sacks presented at the Ohio Wine & Grape Conference in Dublin, OH on i) Sulfur Residues and ii) SO2 Measurements (http://southcenters.osu.edu/about-us/events/horticulture/2014-ohio-wine-and-grape-conference) – And then Read More…