ARC Coordinator

ARC Coordinator 2016 – Present

Dr. Bruce Zoecklein

Dr. Bruce Zoecklein

Professor Emeritus

Professor and Head, Enology-Grape Chemistry Group, Virginia Tech, Blacksburg, VA

  • Ph.D., Food Science and Technology, Virginia Tech, 1995
  • M.S., Horticulture, Virginia Tech, 1993
  • B.S., Microbiology, California State University, 1972

540) 231-5325
(540) 231-9293 (Fax)
bzoeckle@vt.edu

14 Food Science and Technology Building (0418)
Blacksburg, VA 24061
USA

Wine / Enology Grape Chemistry Group

 

Chapters in Books

Zoecklein, Bruce, Barry Gump and Ken Fluglesang. 2010. Understanding and Managing Wine Quality and Safety. In: Practical methods for measuring grape quality for winemaking. Woodhead Publishing Lt. UK.

Zoecklein, B.W., and K.C. Fugelsang. 2010. Analysis techniques in wine and brandy. In: Handbook of Enology. V.K. Joshi (Ed.). Haworth Press, New York, NY. Published

Articles in Journals

Gardner, D., B. Zoecklein and K. Mallikarjuan. 2011. Electronic nose analysis of Cabernet Sauvignon (Vitis vinifera L.) grape and wine volatile differences during cold soak and post-fermentation. Am. J. Enol. Vitic. Vol 62:1.
Devarajan, Y., B. Zoecklein and K. Mallikarjuan. 2011. Effect of canopy side on Cabernet franc (Vitis vinifera L.) grape volatiles. Am. J. Enol. Vitic. Vol 62:1.

Zoecklein, B. Electronic nose analysis of Cabernet Sauvignon (Vitis vinifera L.) grape and wine volatile differences during cold soak and post-fermentation. Gardner, D., Zoecklein, B., and K. Mallikarjuan. Am. J. Enol. Vitic. Vol. 62.1

Hogan, S., L. Zhang, Z. Huang, H. Chung, B. Zoecklein, J. Li and K. Zhou. 2008. Antioxidant properties and bioactive components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera) wine grapes. LWT-Food Science and Technology.

Zoecklein, B. Evaluation of Cabernet Sauvignon fruit maturity using an electronic nose. J. of Wine Research.

Zoecklein, B. Effect of délestage with partial seed deportation on Merlot and Cabernet Sauvignon wines. J. of Wine Research.

Dr. Bruce Zoecklein, Enology Professor Emeritus, Virginia Tech
Blacksburg, VA 24060, bzoeckle@vt.edu, www.vtwines.info

They say nothing goes faster than the future because it seems like only yesterday we were calling today tomorrow. Indeed, it seems like only yesterday that I accepted Pete Salamone’s kind invitation to became the ARC coordinator. I did so with pleasure since I have long been interested and captivated by how our industry acquires and uses knowledge.

To me, ARC represents the invention of the future. That is, the type of infra-structure required to guide the development of our industry to its full potential. I am no sophist, but if I were to distill ARC to its verbal essences it would include the following canons:

First, with regard to science and the wealth of information available which overwhelms us all, some industry members’ attitudes can be summarized: There is so much to learn and much of it is not worth learning. As such, ARC attempts to investigate issues of practical interest, discussing ways of increasing quality, lowering cost of production, or both.

The second canon of my ARC philosophy directly relates to the first.  Keep things as simple as possible, but not simpler. That is, we want to endeavor to distill information down to the practical essence, but not further.  If industry wants to know what time it is, we certainly do not want to be focusing on how watches are made!

ARC members are fully aware that we are not in a static environment and that there is a need for continued advancement. I remember reading a now famous article about Wayne Gretzky, the hockey player. He was asked the reasons for his success. Instead of listing the attributes of innate, intrinsic athletic ability, Malcolm Gladwell’s theory of 10,000 hours of practice, his team members, etc., he offered a very simple explanation that serves as an important analogy for all looking to advance. He said, “I skate to where the puck is going, not to where it has been.”

The teleological goal of ARC is to provide our industry with the mereological link between science and empirical knowledge, always to supplement their artistry.  ARC is designed to convey an attitude that I think serve us all well, that is- It is what you learn after you think you know it all that really counts!

I am pleased and honored to be involved.

ARC Coordinator 2014 – 2015

Dr. James A. Kennedy

Dr. James A. Kennedy

Faculty Chair/Director

Professor & Chair, Department of Viticulture and Enology and Director, Viticulture and Enology Research Center

Ph.D., Agricultural and Environmental Chemistry, University of California at Davis

Office: Viticulture & Enology Building #115
Phone: 559-278-7179
Fax: 559-278-4795
Email: jakennedy@csufresno.edu

James Kennedy is Professor and Chair of the Department of Viticulture and Enology, and Director for the Viticulture and Enology Research Center at California State University, Fresno. Dr. Kennedy is most widely recognized for his research on improving our understanding of grape and wine tannin chemistry, with the primary goal being the improvement of red wine astringency quality. Dr. Kennedy has published extensively as an author or co-author in peer-reviewed journals, grape and wine industry publications, and proceedings. He has contributed numerous book chapters on grape and wine phenolic chemistry and has co-edited a book on the chemistry of red wine color.

Dr. Kennedy received his Bachelor s degree in Chemistry and his Ph.D. in Agricultural and Environmental Chemistry, both from the University of California, Davis, and has worked in the wine industry (Ridge Vineyards). After receiving his PhD, Dr. Kennedy conducted postdoctoral research on grape and wine phenolic chemistry at the University of Adelaide in South Australia before becoming a faculty member at Oregon State University where he was instrumental in developing the Enology and Viticulture option in their Food Science program. Upon leaving Oregon State University, Dr Kennedy worked at the Australian Wine Research Institute as their Research Manager for Chemistry before becoming Chair and Director at Fresno State. He is a Fulbright Scholarship recipient, conducting research at the University of Bordeaux. In recognition of his research accomplishments, the American Chemical Society-Division of Agricultural and Food Chemistry awarded Dr. Kennedy with its Young Scientist Award in 2008. He serves as an Associate Editor for the American Journal of Enology and Viticulture and is a contributing editor for Practical Winery and Vineyard. Kennedy currently sits on the Board of Directors and is First-Vice President for the American Society for Enology and Viticulture. Kennedy also sits on the Board of Directors for the California Raisin Marketing Board, and the San Joaquin Valley Winegrowers Association.

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