ARC Advisory Council

Dr. Bruce Zoecklein

Enology Professor Emeritus, Virginia Tech, Blacksburg, VA USA

Dr. Bruce Zoecklein worked in the California wine industry and taught Enology at California State University-Fresno prior coming to Virginia Tech University in 1985 where he headed the Enology-Grape Chemistry Group. Currently, Bruce is an Enology Professor Emeritus at Virginia Tech. He holds a B.S. degree in Microbiology and Biochemistry, a M.S. in Horticulture/Viticulture and a Ph.D. in Food Science. He is a past member of the Board of Editors of the Journal of Food Composition and Analysis, the Australian Journal of Wine and Grape Research and is a contributing editor to several wine industry trade journals.  He has co-authored books on wine chemistry and analysis (including Wine Analysis and Production and a Spanish language text Analisis y Vino Produccio). He is the editor of Winery Planning and Design, and has consulted for the Chinese, Moldavian and Argentine governments. He is a past Director and past-Chairman of the American Society for Enology and Viticulture-eastern section. While on annual leave he taught enology at CalPoly during winter quarters for several years. He is a certified auditor for California’s Sustainable Winegrowers Alliance. In 2010 he received the American Society for Enology and Viticulture Distinguished Service Award and in 2016 the Society’s Extension Distinction Award. His research has involved effects of vineyard management and processing on grape aroma and flavor precursors. His electronic-based Enology Notes are available at

Dr. Eric Herve

Research Scientist, ETS Laboratories, St Helena CA USA

Eric Herve received his PhD from the University of Bordeaux, France, where he completed a research program on the key flavor components of Armagnac and Cognac brandies. Dr. Herve joined ETS in 1997 to conduct a cork research program. First, Eric developed an automated method to reliably measure trace amounts of 2,4,6-trichloroanisole (TCA), down to one part-per-trillion. By studying how natural corks transfer TCA to wine, he defined the concept of cork’s “Releasable TCA”. The measurement of “Releasable TCA” has now become the tool of choice in the fight against Cork Taint worldwide. At ETS, Eric develops new analyses, conducts applied research programs, and investigates wine flavor and taint issues. Eric developed the ETS Oak Aroma panel, with its signature radar plot, allowing a quick visual assessment of a wine’s aroma profile. He reported for the first time the presence of eucalyptol in wines with “minty” and “eucalyptus-like” odors, showing that these aromas often originate from eucalyptus trees growing near vineyards. In recent years, as TCA outbreaks occurred in wineries, Eric conducted investigations to determine the extent and identify the sources of contamination. In addition, he has developed new analytical tools to deal with threats such as TBA and “Smoke Taint”.

Peter Salamone

Technical Manager NA, Laffort USA, Petaluma CA USA

Dr. Peter Salamone is the Technical Manager, North America for Laffort USA. Dr. Salamone has broad experience in Industrial Biotechnology and the Wine Industry both in production settings with E&J Gallo Winery and Diageo Chateau & Estate Wines as well as many years of wine industry service experience as an American Vineyard Foundation reviewer on both the Enology and Germplasm & Breeding Committees, a board member of the Sonoma County Wine Technical Group and career roles with enological product and enzyme vendors. Coupled with his diverse production winery exposure Dr. Salamone’s interdisciplinary education at the plant biochemistry-based Institute for Biological Chemistry at Washington State University, extensive wine and biotech industry experience spanning enology, plant science, fermentation, microbial physiology, molecular biology, and enzymology, and productive collaborations with innovative industry scientists uniquely position him to make substantive and lasting contributions to the industry.

Richard DeScenzo, PhD

Research Scientist, ETS Laboratories, St Helena CA USA

Dr. Richard DeScenzo is the Microbiology Group Leader for ETS Laboratories. ETS provides a range of microbiological analysis for problems occurring during the winemaking process, using a combination of classical microbiology methods and molecular biology techniques. In addition to developing improved diagnostics for the wine industry, Rich focuses on helping clients with a wide range of winemaking problems.

Rich received his Masters in Plant Pathology and Ph. D in Plant Biology at the University of New Hampshire, and conducted his postdoctoral studies on disease resistance genes in barley with the USDA/ARS at Iowa State University. He spent 10 years conducting research on grape genomics, development of molecular diagnostics, and fermentation monitoring in the wine industry prior to joining the ETS team.

Shaun Richardson

General Manager, Laffort USA, Petaluma CA USA

Born in Melbourne, Australia, a country noted for having its initial population hand-selected by England’s finest judges, Shaun entered early into a life of wine. Studying at the renowned Roseworthy Agricultural College developed his passion, leading to graduation as Dux of his Oenology class. In 1997, Shaun visited California to gain international experience, and the fabulous potential of California enticed him to stay, first for ‘just another year’, and then indefinitely. After eight years leading winemaking and vineyard operations at Clos Pegase Winery, Shaun enrolled in the MBA program in Wine Business at Sonoma State University, along the way, he maintained multiple 90+ point consulting winemaking projects, published a Finance case in the Wine Business Case Research Journal, and met full-time goals in winery equipment sales. In January 2014, Shaun commenced his latest adventure, leading Laffort USA, the North American subsidiary of Laffort, a world renowned wine industry ingredient supplier, as General Manager.

Says Shaun of ARC, “the ARC project is the ideal scenario to find real-world solutions to winemaking issues across multiple wineries in the short space of one harvest”.

Stephanie Edge

Director of Corporate Winemaking, Constellation Brands, St Helena CA USA

Stephanie Edge heads up New Product Development, Process & Technology and Winestyle Attainment for winemaking at Constellation Brands. This involves working closely with Marketing, Wine and Grape Supply, Winemakers from California, Washington and NY, Sensory, Compliance, Research & Development, Project Managers and many others. Her responsibilities are to assist Winemakers in turning the vision and concept from Marketing into a liquid product, ensuring that Constellation produces brands that people love through Winestyle Attainment and researching new ingredients, processes and winemaking techniques to ensure that winemakers have the tools they need.

Stephanie received her Bachelor of Agricultural Science Degree (Oenology and Viticulture) from Adelaide University, Australia which included a one-year exchange to UC Davis. During her 20 year history of working in the wine industry, she has worked at a handful of small wineries in the Yarra Valley, Australia, headed up the Research Winery, headed up New Product Development and a Senior winemaker for E&J Gallo winery in California, as well as consulting for wineries in Switzerland, Germany and Australia.

Larry Brooks

Larry Brooks started making wine at Acacia in 1979. From there he transitioned into the role of COO and VP of winemaking for the Chalone Wine Group in the mid-90’s. He began consulting in 2000 which led to his role as winemaker and GM for Tolosa between 2006 and 2014. Since then he has resumed consulting as well as lecturing in Sensory Evaluation at both Cal Poly SLO and CSU Fresno. He is known as a winemaker’s winemaker based on nearly four decades of hands on practice primarily with Pinot Noir and Chardonnay, though at this point there are few styles of wine he has not made. His education began with a BA in Botany from Rutgers and a MS in Plant Pathology from UCD. He has an evergreen interest in wine science and has co-authored a few papers in the area of wine phenolic analysis. He is based in San Luis Obispo California.

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