Advances in Wine Research

About

Susan Ebeler is a professor in the Department of Viticulture and Enology at the University of California Davis. Her research is focused on development and application of analytical chemistry techniques to study flavor chemistry and the physic-chemical interactions of flavors with nonvolatile wine components. At UC Davis she teaches undergraduate and graduate classes on the analysis of grapes and wines as well as the flavor chemistry of foods and beverages. She is also co-director of the UC Davis Food Safety and Measurement Facility. Gavin Sacks is an Associate Professor in Food Science at Cornell University where he has been a faculty member since 2007. He received his B.S. in Chemistry from the University of Virginia and his M.S. and Ph.D. in Chemistry from Cornell University. Stephane Vidal joined Nomacorc in 2007 and is the global director of enology leading a team in charge of Nomacorc''s initiatives on oxygen management support and solutions. Stephane is a biochemist engineer from the Institut National des Sciences Appliquees in Lyon France. He received his master''s degree from Universite Claude Bernard in Lyon France and his Ph.D. from Universite Joseph Fourier in Grenoble France. Peter Winterhalter is head of the Institute of Food Chemistry at the Technische Universitat Braunschweig (TUBS) Germany. He graduated from the University of Karlsruhe and obtained his Ph.D. from Wurzburg University in 1988. In 1989 he worked as a postdoctoral fellow at the Australian Wine Research Institute Adelaide before returning to Wurzburg University as a Research Fellow. In 1995 he was appointed as Professor of Food Chemistry at the University of Erlangen-Nurnberg before finally moving to TUBS where he was dean of the Faculty of Chemistry and Pharmacy.