New Cornell Innovation Cuts Wine Sample Analysis Time
Every year during harvest, E&J Gallo Winery in Modesto, California, processes as many as 300 grape samples a day to verify that its wines remain free from harmful contaminants and unwanted flavors, including notes of grass, mushrooms, or smoke from wildfires. Even with testing running nonstop, the workflow has historically caused delays, according to Nick Dokoozlian, Gallo’s vice president of viticulture, chemistry, and enology.
After ten years of collaboration, Cornell University food science professor Gavin Sacks has delivered a transformative advancement. His research team created a rapid analytical system known as SPMESH-DART, which cuts analysis time per sample from the typical 30-40 minutes to only 3-4 minutes. Gallo implemented the platform at its Modesto site in October.
“We were really struggling. We knew what we needed, but we had no solution in mind, nor did we even really have a vision for how we get there,” Dokoozlian said. “The fundamental work that it took for Gavin to envision and develop the application of SPMESH-DART is not something that we in industry could do, and no university in the United States is better qualified to do this kind of work for the grape and wine industry than Cornell.”
The new system streamlines Gallo’s testing process, reducing bottlenecks and allowing staff to focus on broader operational priorities. “As we begin to use the platform on a large scale, we’re very excited about the future,” Dokoozlian added.
Sacks explained that his team’s challenge was detecting extremely low levels of compounds amid high “chemical noise.” They achieved this by developing a laser-etched polymer sheet capable of capturing volatile compounds from 24 samples simultaneously before standard measurement. Partnering with German firm Bruker, they integrated the technology seamlessly into Gallo’s existing equipment.
“The bottom line is that Gallo is using the methodologies that he’s developed, and this particular platform is going to be commercialized so that other wineries, food companies, even folks in other industries will be able to use it in the future,” Dokoozlian said.
Sacks emphasized that the collaboration offers valuable real-world research opportunities for Cornell students. “That’s where our journey at Cornell started,” Dokoozlian said, “with recruiting the best and brightest talent.”
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