2021 ASEV Keynote Presentation
Reducible Complexity – the Knowns and Unknowns of Hydrogen Sulfide and Sulfur Dioxide in Wine
Dr. Gavin Sacks, Cornell University, New York
Dr. Sacks is a Professor and Associate Chair of Food Science at Cornell University. His research interests are in developing and utilizing state-of-the-art approaches for analysis of trace-level components associated with food and beverage quality, especially in wine. He teaches courses related to wine flavor chemistry and analysis, and has co-authored a textbook on wine chemistry.