The Industry Series: Gavin Sacks, Flavour Chemist

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Written for Franz Hofer for A Tempest in a Tankard

Close your eyes for a moment and think about what the ideal job might entail. If it involves tasting wine or beer while working, read on.

Meet Gavin Sacks, Associate Professor in Food Science in Cornell University’s College of Agricultural and Life Sciences (CALS), a person who spends plenty of time with a glass in one hand and a pen in the other. Sacks teaches courses that comprise part of Cornell’s interdisciplinary major in enology and viticulture, including Wine and Grapes: Analysis and Composition, and Wine and Grape Flavor Chemistry. With the teaching day done, Sacks gets down to the business of analyzing the flavour and aroma components of grapes and wine.

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