Peer-Reviewed Publications

Understanding Wine Chemistry, 2nd ed. Waterhouse, Sacks and Jeffery. 2024, published through Wiley.

https://onlinelibrary.wiley.com/doi/book/10.1002/9781394258406

Understanding Wine Chemistry (Second edition in press! Not peer-reviewed, but still worth a read).

 

 

Peer-reviewed publications. Underline indicates corresponding author

  1. Sheehan MJ, Suarez JHR, Benefeito MM, Goddard JM, Sacks GL; Hydrogen Sulfide Formation in Canned Wines: Variation Among Can Sources. American Journal of Enology and Viticulture. 75:0750003 2024. DOI: 10.5344/ajev.2023.23069
  2. Ortiz-Quezada AG, Perry DM, Sacks GL. Removal of the “foxy” odorant methyl anthranilate from Concord grape juice by membrane filtration coupled to resin adsorption. ACS – Food Science & Technology. 3, 12, pp 2189–2198 2023
  3. Reisch BI, Cadle-Davidson L, Ikeogu U, Sacks GL, Londo JP, Martinson TE. Contributions of the VitisGen2 project to grapevine breeding and genetics. Vitis, 62 pp. 88-91 2023. https://ojs.openagrar.de/index.php/VITIS/article/view/17321
  4. Bates TL, Sacks GL. Rapid headspace solid-phase microextraction sheets with direct analysis in real time mass spectrometry (SPMESH-DART-MS) of derivatized volatile phenols in grape juices and wines. Analytica Chimica Acta. 2023
  5. Montgomery A, Allison RB, Goddard JM , Sacks GL; Hydrogen sulfide formation in canned wines under long-term and accelerated conditions. American Journal of Enology and Viticulture, 74 (1) 2023. https://www.ajevonline.org/content/74/1/0740011
  6. Norton EL, Sacks GL, Talbert JN. Consumer hedonic testing and chemical analysis of Iowa wines made from five cold-hardy interspecific grape varieties (Vitis spp). American Journal of Enology and Viticulture. 74 (1) 2023. https://www.ajevonline.org/content/74/1/0740010.abstract
  7. Bates TL, Rafson J, Feng H, Pan B, Mueller BRJ, Yancey B, Fatigante W, Sacks GL. Optimized Solid-Phase Mesh-Enhanced Sorption from Headspace (SPMESH) for rapid sub-ng/kg measurements of 3-isobutyl-2-methoxypyrazine (IBMP) in grapes, Molecules. 2022 https://www.mdpi.com/1420-3049/27/19/6195
  8. Rafson JP and Sacks GL. Swellable Sorbent Coatings for Parallel Extraction, Storage, and Analysis of Plant Metabolites. J Ag Food Chem. https://pubs.acs.org/doi/full/10.1021/acs.jafc.2c01676
  9. Kassara S., Norton E, Mierczynska-Vasilev A, Sacks GL, Bindon KA. Quantification of protein by acid hydrolysis reveals higher than expected concentrations in red wines: implications for wine tannin concentration and colloidal stability. Food Chemistry. 2022. https://www.sciencedirect.com/science/article/abs/pii/S0308814622006203
  10. Alahakoon D, Fennell A, Helget Z, Bates T, Karn A, Manns D, Mansfield AK, Reisch B, Sacks G, Sun Q, Zou C, Cadle-Davidson L, Londo JP. Berry anthocyanin, acid, and volatile trait analyses in a grape-vine interspecific F2 population using an integrated GBS and rhAmpSeq genetic map. Plants. 11(5) 696. 2022 https://www.mdpi.com/2223-7747/11/5/696
  11. Allison RB, Montgomery A, Sacks GL; Analysis of free hydrogen sulfide in wines by gas detection tubes. ASEV Catalyst – Practice into Discovery 6(1) DOI: 10.5344/catalyst.2021.21003
  12. Reshef N, Karn A, Manns DC, Mansfield AK, Cadle-Davidson L, Reisch B, Sacks GL. Stable QTL for malate levels in ripe fruit and their transferability across Vitis species.  Horticulture Research. 9, uhac009 2022 . https://doi.org/10.1093/hr/uhac009
  13. Karn A, Diaz-Garcia L, Reshef N, Zou C, Manns DC, Cadle-Davidson L, Mansfield AK, Reisch B, Sacks GL. The genetic basis of anthocyanin acylation in North American grapes (Vitis); Genes. 12(12), 1962; 2021. https://doi.org/10.3390/genes12121962
  14. Allison RB and Sacks GL. Brine-releasable hydrogen sulfide in wine: mechanism of release from copper complexes and effects of glutathione. J Ag Food Chem 69(44) 13164–13172. 2021. https://pubs.acs.org/doi/10.1021/acs.jafc.1c04885
  15. Rafson J and Sacks GL. Rapid Quantitation of Volatile Phenols by Immersive Sorbent Sheet Extraction Prior to Direct Analysis in Real Time Mass Spectrometry (DART-MS). J Ag Food Chem 69(41), 12344–12353. 2021
  16. Negus K, Chen LL, Fresnedo-Ramírez, Scott H, Sacks G, Cadle-Davidson L, Hwang CF. Identification of QTLs for Berry Acid and Tannin in a Vitis aestivalis-derived ‘Norton’-based population. Fruit Research. (1) 8 2021 http://www.maxapress.com/article/doi/10.48130/FruRes-2021-0008.
  17. Ortiz Quesada AG, Asaf AC, Sacks GL. Optimization of Conditions for Greek Style Yogurt (GSY) Acid Whey Demineralization and its Effects on Filterability. International Dairy Journal. 2021 https://www.sciencedirect.com/science/article/pii/S0958694621001916
  18. Sacks GL, Howe PA, Standing M, Danilewicz JC. Free, Bound, and Total Sulfur Dioxide (SO2) during Slow Oxidation of Wines. Am J En Vit. 71(4) pp 266-277. 2020
  19. Bee-DiGregorio MY, Feng H, Pan BS, Dokoozlian NK, Sacks GL. Polymeric sorbent sheets coupled to Direct Analysis in Real Time mass spectrometry for trace-level volatile analysis – a multi-vineyard validation study. Foods, 9, 409; 2020 doi:10.3390/foods9040409
  20. Jenkins T, Howe PA, Sacks GL, Waterhouse AL. Determination of Molecular and “Truly” Free Sulfur Dioxide in Wine: A Comparison of Headspace and Conventional Methods. Am J En Vit. 71(3) pp 222-230 2020
  21. Norton EL, Sacks GL, Talbert JN. Non-linear Behavior of Protein and Tannin in Wine Produced by Blending an Interspecific Hybrid and Vinifera Cultivar. Am J En Vit. 71(1) pp 26-32 2020
  22. Burzynski-Chang EA, Brown EJ, Reshef N, and Sacks GL. Malate content in wild Vitis spp. demonstrates a range of behaviors during berry maturation. Am J En Vit. 71(1) pp 80-87 2020
  23. Gao L, Gonda I, Sun H, Ma O, Bao K, Tieman D, Burzynski-Chang E, Fish T, Stromberg K, Sacks G, Thannhauser T, Foolad M, Jose Diez M, Blanca J, Cañizares J, Xu Y, van der Knaap E, Huang S, Klee H,  Giovannoni J. Pan-genome analysis reveals extensive gene loss during tomato domestication and uncovers a rare allele regulating fruit flavor. Nature Genetics. 2019. https://www.nature.com/articles/s41588-019-0410-2
  24. Rafson J, Bee MY, Sacks GL. Spatially resolved headspace extractions of trace-level volatiles from planar surfaces for high-throughput quantitation and mass spectral imaging. J Ag Food Chem. 2019. https://pubs.acs.org/doi/10.1021/acs.jafc.9b01091
  25. Velásquez S, Peña N, Bohórquez JC, Gutierrez N, and Sacks GL. Volatile and sensory characterization of roast coffees – effects of cherry maturity. Food Chemistry. 2019. 274, pp. 137-145. https://www.sciencedirect.com/science/article/pii/S0308814618315413
  26. Kreitman G, Elias RJ, Jeffery DW, Sacks GL. Loss and formation of volatile sulfhydryl containing compounds during wine storage. Critical Reviews in Food Science and Nutrition. 2019. https://www.tandfonline.com/doi/abs/10.1080/10408398.2018.1427043
  27. Bee MY, Jastrzembski JA and Sacks GL. Parallel headspace extraction onto etched sorbent sheets prior to ambient-ionization mass spectrometry for automated, trace-level volatile analyses. Analytical Chemistry. 2018. 90, pp. 13806−13813.  https://pubs.acs.org/doi/10.1021/acs.analchem.8b04465
  28. Burzynski-Chang EA, Ryona I, Reisch BI, Gonda I, Foolad M, Giovannoni JJ and Sacks GL. HS-SPME-GC-MS Analyses of Volatiles in Plant Populations – Quantitating Compound × Individual Matrix Effects. Molecules. 2018. 23(10), 2436. https://www.mdpi.com/1420-3049/23/10/2436
  29. Howe PA, Worobo RW and Sacks GL. Conventional Measurements of Sulfur Dioxide (SO2) in Red Wine Overestimate SO2 Antimicrobial Activity. American Journal of Enology and Viticulture.  2018. 69(3).
  30. Jastrzembski JA, Allison RB, Friedberg E and Sacks GL. The role of elemental sulfur in forming latent precursors of H2S in wine. Journal of Agricultural and Food Chemistry.  2017. 65 (48), 10542–10549. http://pubs.acs.org/doi/abs/10.1021/acs.jafc.7b04015
  31. Jastrzembski JA, Bee MY and Sacks GL. Trace-Level Volatile Quantitation by Direct Analysis in Real Time Mass Spectrometry following Headspace Extraction: Optimization and Validation in Grapes. Journal of Agricultural and Food Chemistry.  2017. 65 (42), 9353-9359 http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b03638
  32. Chen, Y. Jastrzembski JA and Sacks GL. Copper-Complexed Hydrogen Sulfide in Wine: Measurement by Gas Detection Tubes and Comparison of Release Approaches. American Journal of Enology and Viticulture.  2017. 68(1):91-99. DOI: 10.5344/ajev.2016.16024
  33. Springer LF, Chen L, Stahlecker AC, Cousins P, Sacks GL. Relation of Soluble Grape-Derived Proteins to Condensed Tannin Extractability during Red Wine Fermentation. Journal of Agricultural and Food Chemistry. 2016. 64:8191-8199. http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b02891
  34. Jastrzembski JA and Sacks GL. Solid Phase Mesh Enhanced Sorption from Headspace (SPMESH) coupled to DART-MS for rapid quantification of trace-level volatiles. Analytical Chemistry. 2016. 88(17): 8617-8623. http://pubs.acs.org/doi/abs/10.1021/acs.analchem.6b01787
  35. Springer LF, Sherwood R, Sacks GL. Pathogenesis-Related Proteins Limit the Retention of Condensed Tannin Additions to Red Wines. Journal of Agricultural and Food Chemistry. 2016. 64(6):1309-1317  . http://pubs.acs.org/doi/abs/10.1021/acs.jafc.5b04906
  36. Yang S; Fresnedo-Ramírez J; Sun Q; Manns DC; Sacks GL; Mansfield AK; Luby JJ; Reisch B; Cadle-Davidson LE; Fennell AY. Next generation mapping of enological traits in an F2 interspecific grapevine hybrid family. PLOS One. 2016. 11(3) e0149560. 10.1371/journal.pone.0149560
  37. Yang S, Fresnedo-Ramírez J, Wang M, Cote L, Schweitzer P, Barba P, Takacs E, Clark M, Luby J, Manns D, Sacks G, Mansfield AK, Londo J, Fennell A, Gadoury D, Reisch BI, Cadle-Davidson L, Sun Q. A next-generation marker genotyping platform (AmpSeq) in heterozygous crops: a case study for marker assisted selection in grapevine.  Horticulture Research. 2016. 3, 16002, 10.1038/hortres.2016.2
  38. Howe PA, Coelho JM, and Sacks GL.  Gas Detection Tubes for Measurement of Molecular and Free SO2 in Wine, Chapter 4 in Advances in Wine Chemistry, ACS Symposium Series, Vol. 1203; Ebeler, Sacks, Vidal, and Winterhalter eds., 2015. http://pubs.acs.org/doi/abs/10.1021/bk-2015-1203.ch004 (peer-reviewed book chapter)
  39. Musumeci LE, Ryona I, Pan BS, Loscos N, Feng H, Cleary MT, Sacks GL. Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation. Molecules 2015, 20 (7), 12280-12289. http://www.mdpi.com/1420-3049/20/7/12280.
  40. Howe PA, Ebeler SE, Sacks GL. A Review of Thirteen Years of CTS Winery Laboratory Collaborative Data. American Journal of Enology and Viticulture, 2015, 66(3): http://www.ajevonline.org/content/early/2015/04/15/ajev.2015.14119.abstract
  41. Coehlo JM, Howe PA, Sacks GL. A Headspace Gas Detection Tube Method for Measurement of SO2 in Wine without Disruption of Sulfur Dioxide Equilibria. American Journal of Enology and Viticulture, 2015, 66(3): http://www.ajevonline.org/content/early/2015/04/15/ajev.2015.14125.abstract
  42. Manns DC; Siricururatana P; Padilla-Zakour OI; Sacks GL. Decreasing pH Results in a Reduction of Anthocyanin Coprecipitation during Cold Stabilization of Purple Grape Juice. Molecules, 2015, 20(1), 556-572. http://www.mdpi.com/1420-3049/20/1/556
  43. Gomez-Cortes P, Sacks GL, Brenna JT.  Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards. Food Chemistry. 2015, 174: 310-318. http://www.sciencedirect.com/science/article/pii/S0308814614017440
  44. Kwasniewski MT, Sacks GL, Wilcox WF. Persistence of Elemental Sulfur Spray Residue on Grapes during Ripening and Vinification. American Journal of Enology and Viticulture, 2014, 65(4): http://www.ajevonline.org/content/early/2014/08/13/ajev.2014.14027.abstract
  45. Springer LF and Sacks GL. 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, 2014, 62 (30): 7515–7523  http://pubs.acs.org/doi/abs/10.1021/jf5023274
  46. Nisbet MA, Tobias HJ, Brenna JT, Sacks GL, and Mansfield AK. Quantifying the contribution of grape hexoses to wine volatiles by high precision [U13C]-glucose tracer studies. Journal of Agricultural and Food Chemistry, 2014, 62 (28): 6820–6827  http://pubs.acs.org/doi/abs/10.1021/jf500947x
  47. Pegram Z, Kwasniewski MT, Sacks GL. Simplified Measurement of Free SO2 using Gas Detection Tubes. American Journal of Enology and Viticulture, 2013, 64(3): 405-410. http://ajevonline.org/content/64/3/405.abstract
  48. Ryona I and Sacks GL.  Behavior of Glycosylated Monoterpenes, C13-Norisoprenoids, and Benzenoids in Vitis vinifera cv. Riesling during Ripening and Following Hedging, Chapter 10 in Carotenoid Cleavage Products, ACS Symposium Series, Vol. 1134; P. Winterhalter and S.E. Ebeler, eds., 2013. 10.1021/bk-2013-1134.ch010 (peer-reviewed book chapter)
  49. Meyers JM, Sacks GL, Vanden Heuvel JE. Glycosylated Aroma Compound Responses in ‘Riesling’ Wine Grapes to Cluster Exposure and Vine Yield. HortTechnology, 2013, 23(5): 581-588. http://horttech.ashspublications.org/content/23/5/581.short
  50. Hansen CE, Kwasniewski MT, Sacks GL. Decoupling the Effects of Heating and Flaming on Chemical and Sensory Changes During Flambé Cooking. International Journal of Gastronomy and Food Science, 2012.  1(2): 90-95. http://www.sciencedirect.com/science/article/pii/S1878450X13000024
  51. Harris SA, Ryona I, Sacks GL. 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. 2012, 60(48): 11901-11908. DOI: 10.1021/jf302990m
  52. Zhang Y, Tobias HJ, Sacks GL, Brenna JT. Calibration and Data Processing in Gas Chromatography Combustion Isotope Ratio Mass Spectrometry. Drug Testing and Analysis, 2012, 4(12): 912-922.  DOI: 10.1002/dta.394
  53. Sacks GL, Gates MJ, Karoui L, Ferry F, Lavin EH, Kurtz AJ, Acree TE.  1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in young Riesling and non-Riesling wines. Journal of Agricultural and Food Chemistry. 2012, 60(12): 2998-3004. DOI: 10.1021/jf205203b
  54. Gomez-Cortes P, Brenna JT, Sacks GL.  Production of isotopically labeled standards from a uniformly labeled precursor for quantitative volatile metabolomic studies. Analytical Chemistry. 2012, 84(12): 5400-6. DOI: 10.1021/ac300933d
  55. Durak MZ, Churey JJ, Gates MJ, Sacks GL, Worobo RW. Vaporized Ethyl Pyruvate Decontamination of Green Onions and Baby Spinach.  Journal of Food Protection. 2012, 75(6): 1012-1022. DOI: http://dx.doi.org/10.4315/0362-028X.JFP-12-008
  56. Ryona I, Reinhardt J, Sacks GL.Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles. Food Research International. 2012, 47(1): 70-79. http://dx.doi.org/10.1016/j.foodres.2012.01.012
  57. Iyer MM, Sacks GL, Padilla-Zakour OI. Assessment of the Validity of Maturity Metrics for Predicting the Volatile Composition of Concord Grape Juice. Journal of Food Science. 2012, 77(3): C319-325. DOI: 10.1111/j.1750-3841.2011.02592.x
  58. Meyers JM, Sacks GL, Vanden Heuvel JE. A Computational Approach for Balancing Competing Objectives in Winegrape Production. American Journal of Enology and Viticulture. 2012.  63(2): 296-300 . DOI: 10.5344/ajev.2011.11049
  59. Scheiner JJ, Pan B, Heuvel JEV, Sacks GL. Modeling Impacts of Viticultural and Environmental Factors on 3-Isobutyl-2-methoxypyrazine in Cabernet Franc Grapes. American Journal of Enology and Viticulture. 2012; 63(1): 94-105. DOI: 10.5344/ajev.2011.11002
  60. Sun Q, Sacks G, Lerch S, Vanden Heuvel J. Shoot thinning and cluster thinning impact yield, fruit composition, and wine quality of Corot noir. American Journal of Enology and Viticulture. 2012; 63(1): 49-56. DOI: 10.5344/ajev.2011.11029
  61. Sun Q, Gates MJ, Lavin EH, Acree TE, Sacks GL. Comparison of odor-active compounds in grapes and wines from Vitis vinifera and non-foxy American grape species. Journal of Agricultural and Food Chemistry. 2011; 59(19):10657-64.
  62. Kwasniewski MT, Allison RB, Wilcox WF, Sacks GL. Convenient, inexpensive quantification of elemental sulfur by simultaneous in situ reduction and colorimetric detection. Analytica Chimica Acta.2011; 703:52-7.
  63. Meyers JM, Sacks GL, Van Es HM, Vanden Heuvel JE. Improving vineyard sampling efficiency via dynamic spatially explicit optimisation. Australian Journal of Grape and Wine Research. 2011; 17(3):306-15.
  64. Sun Q, Sacks G, Lerch S, Heuvel JEV. Impact of Shoot Thinning and Harvest Date on Yield Components, Fruit Composition, and Wine Quality of Marechal Foch. American Journal of Enology and Viticulture. 2011; 62(1):32-41.
  65. Alongi KS, Padilla-Zakour OI, Sacks GL. Effects of Concentration Prior to Cold-Stabilization on Anthocyanin Stability in Concord Grape Juice. Journal of Agricultural and Food Chemistry. 2010; 58(21):11325-32.
  66. Ryona I, Leclerc S, Sacks GL. 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. 2010; 58(17):9723-30.
  67. Kwasniewski MT, Vanden Heuvel JE, Pan BS, Sacks GL. Timing of Cluster Light Environment Manipulation during Grape Development Affects C(13) Norisoprenoid and Carotenoid Concentrations in Riesling. Journal of Agricultural and Food Chemistry. 2010; 58(11):6841-9.
  68. Iyer MM, Sacks GL, Padilla-Zakour OI. Impact of Harvesting and Processing Conditions on Green Leaf Volatile Development and Phenolics in Concord Grape Juice. Journal of Food Science. 2010; 75(3):C297-C304.
  69. Scheiner JJ, Sacks GL, Pan B, Ennahli S, Tarlton L, Wise A, Lerch S, Vanden Heuvel JE. Impact of Severity and Timing of Basal Leaf Removal on 3-Isobutyl-2-Methoxypyrazine Concentrations in Red Winegrapes. American Journal of Enology and Viticulture. 2010; 61(3):358-64.
  70. Ryona I, Pan BS, Sacks GL. Rapid Measurement of 3-Alkyl-2-methoxypyrazine Content of Winegrapes to Predict Levels in Resultant Wines. Journal of Agricultural and Food Chemistry. 2009; 57(18):8250-7
  71. Ryona I, Pan BS, Intrigliolo DS, Lakso AN, Sacks GL. 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. 2008; 56(22):10838-46.
  72. Tobias HJ, Sacks GL, Zhang Y, Brenna JT. Comprehensive Two-Dimensional Gas Chromatography Combustion Isotope Ratio Mass Spectrometry. Analytical Chemistry. 2008; 80(22):8613-21.
  73. Sacks GL, Zhang Y, Brenna JT. Fast gas chromatography combustion isotope ratio mass spectrometry. Analytical Chemistry. 2007; 79(16):6348-58
  74. Sacks GL, Derry LA, Brenna JT. Elemental speciation by parallel elemental and molecular mass spectrometry and peak profile matching. Analytical Chemistry. 2006; 78(24):8445-55.
  75. Wolyniak CJ, Sacks GL, Metzger SK, Brenna JT. Determination of intramolecular delta C-13 from incomplete pyrolysis fragments. Evaluation of pyrolysis-induced isotopic fractionation in fragments from the lactic acid analogue propylene glycol. Analytical Chemistry. 2006; 78(8):2752-7.
  76. Wolyniak CJ, Sacks GL, Pan BS, Brenna JT. Carbon position-specific isotope analysis of alanine and phenylalanine analogues exhibiting nonideal pyrolytic fragmentation. Analytical Chemistry. 2005; 77(6):1746-52.
  77. Sacks GL, Brenna JT. N-15/N-14 position-specific isotopic analyses of polynitrogenous amino acids. Analytical Chemistry. 2005; 77(4):1013-9
  78. Sacks GL, Wolyniak CJ, Brenna JT. Analysis of quantization error in high-precision continuous-flow isotope ratio mass spectrometry. Journal of Chromatography A. 2003; 1020(2):273-82.
  79. Sacks GL, Brenna JT. High-precision position-specific isotope analysis of C-13/C-12 in leucine and methionine analogues. Analytical Chemistry. 2003; 75(20):5495-503.
  80. Trindle C, Sacks G, Harman WD. Computational modeling of complexes of penta-ammine osmium (II) with aromatic ligands. International Journal of Quantum Chemistry. 2003; 92(5):457-69.