AWRI Staff
Jim Kennedy
Position: Research Manager - Chemistry
Qualifications: BSc University of California, Davis, PhD University of California, Davis
Email:
Phone: (08) 8303 6600
Fax: 8303-6601
Since: March 2009
Previous: Associate Professor – Oregon State University
Research
Chemistry of grapes and wine. Interest in the role of production practices on wine composition and quality.
Publications
Cohen, S.D.; Kennedy, J.A. (2009) Plant metabolism and the environment: Implications for managing phenolics, Crit. Rev. Food Sci. Nutr. In Press
Koerner, J.L.; Hsu, V.L.; Lee, J.; Kennedy, J.A. (2009) Determination of proanthocyanidin A2 content in phenolic polymer isolates by reversed-phase high performance liquid chromatography. J. Chromatogr. A 1216: 1403-1409.
Kennedy, J.A. (2008) Tannin extraction and reaction in wine, in: Proceedings of Phenolic Substances in Grapes and Wine: A Symposium Honoring Vernon L. Singleton. 46-51.
Cerpa-Calderón, F.K.; Kennedy, J.A. (2008) Berry integrity and extraction of skin and seed proanthocyanidins during red wine fermentation. J. Agric. Food Chem. 56: 9006-9014.
Kennedy, J.A. (2008) Chemistry of Red Wine Color. In: Color Quality of Fresh and Processed Foods" Culver, C. A. and Wrolstad, R. E., editors, ACS Symposium Series 983 American Chemical Society, Washington, DC, 168-184.
Kennedy, J.A. (2008) Grape and wine phenolics: Observations and recent findings. Ciencia e Investigación Agraria, Latinamerican Journal of Agricultural and Environmental Sciences 35: 77-90.
Moreno, J.J.; Cerpa-Calderón, F.; Cohen, S.D.; Fang, Y.; Qian, M.; Kennedy, J.A. (2008) Effect of postharvest dehydration on the composition of (Vitis vinifera L.) Pinot noir grapes and wine. Food Chem. 109: 755-762.
Cohen, S.D.; Tarara, J.M.; Kennedy, J.A. (2008) Assessing the impact of temperature on grape phenolic metabolism. Anal. Chim. Acta 621: 57-67.
Cortell, J.M.; Silvertsen, H.K.; Kennedy, J.A.; Heymann, H. (2008) Influence of vine vigor on Pinot noir fruit composition, wine chemical analysis and wine sensory attributes. Am. J. Enol. Vitic. 59: 1-10.
Lee, J.; Kennedy, J.A.; Devlin, C.; Rennaker, C.; Redhead, M. (2008) Effect of early seed removal during fermentation on proanthocyanidin extraction in red wine: A commercial production example. Food Chem. 107: 1270-1273.
Aron, P.M.; Kennedy, J.A. (2008) Flavan-3-ols: Nature, occurrence and biological activity. Mol. Nutr. Food Res. 52: 79-104.
Sampaio, T.; Kennedy, J.A.; Vasconcelos, M.C. (2007) Use of micro-scale fermentations in grape and wine research. Am. J. Enol. Vitic. 58: 534-539.
Cortell, J.M.; Halbleib, M.F.; Gallagher, A.V.; Righetti, T.; Kennedy, J.A. (2007) Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine. J. Agric. Food Chem. 55: 6585-6595.
Cortell, J.M.; Halbleib, M.F.; Gallagher, A.V.; Righetti, T.; Kennedy, J.A. (2007) Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot noir) anthocyanins. 1. Anthocyanin concentration and composition in fruit. J. Agric. Food Chem. 55: 6575-6584.
Drinkine, J.; Lopes, P.; Kennedy, J.A.; Teissedre, P.-L.; Saucier, C. (2007) Ethylidene-bridged tannins in red wine and correlation with wine age. J. Agric. Food Chem. 55: 6292-6299.
Aron, P.M.; Kennedy, J.A. (2007) Compositional investigation of phenolic polymers isolated from Vitis vinifera L. cv. Pinot noir during fermentation. J. Agric. Food Chem. 55: 5670-5680.
Marin, A.B.; Jorgensen, E.M.; Kennedy, J.A.; Ferrier, J. (2007) Effects of bottle closure type on consumers perception of wine quality. Am. J. Enol. Vitic. 58: 182-191.
Kennedy, J.A.; Robinson, S.; Walker, M. (2007) Grape and wine tannins: Production, perfection and perception. Practical Winery and Vineyard May/June, 57-67.
Fernández, K.; Kennedy, J.A.; Agosin, E. (2007) Characterization of Grape and Wine Proanthocyanidins of Vitis vinifera cv. Carmenere. J. Agric. Food Chem. 55: 3675-3680.
Kennedy, J.A. (2007) The science of red wine: Flavor, texture and tannins. Update (A publication of the New York Academy of sciences) May/June, 32.
Drinkine, J.; Lopes, P.; Kennedy, J.A.; Teissedre, P.-L.; Saucier, C. (2007) Analysis of ethylidene-bridged flavan-3-ols in wine. J. Agric. Food Chem. 55: 1109-1116.
Kennedy, J.A.; Ferrier, J.; Harbertson, J.F.; Peyrot des Gachons, C. (2006) Analysis of tannins in red wines using various methods: Correlation with perceived astringency. Am. J. Enol. Vitic. 57: 481-485.
Cortell, J.M.; Kennedy, J.A. (2006) Effect of shading on accumulation of flavonoid compounds in (Vitis vinifera L.) Pinot noir fruit and extraction in a model system. J. Agric. Food Chem. 54, 8510-8520.
Kennedy, J.A.; Saucier, C.; Glories, Y. (2006) Grape and wine phenolics: History and perspective. Am. J. Enol. Vitic. 57: 239-248.
Pastor del Rio, J.L.; Kennedy, J.A. (2006) Development of proanthocyanidins in Pinot noir grapes and their extraction into wine, Am. J. Enol. Vitic. 57: 125-132.
Kennedy, J.A. (2005) Proanthocyanidins: Extraction, purification, and determination of subunit composition by HPLC. In: Handbook of Food Analytical Chemistry, John Wiley & Sons, Inc., New York, NY, 499-509.
Cortell, J.M.; Halbleib, M.F.; Gallagher, A.V.; Righetti, T.; Kennedy, J.A. (2005) Influence of vine vigor on grape (Vitis vinifera L., cv. Pinot noir) and wine proanthocyanidins. J. Agric. Food Chem. 53: 5798-5808.
Cortell, J.M.; Kennedy, J.A. (2005) Spatial variability of grape phenolics: using precision viticulture to optimize wine phenolic composition. Proceedings of the Northwest Center for Small Fruits Research, Portland, Oregon, 14: 119-124.
Kennedy, J.A. (2005) Phenolics and the developing grape berry. Proceedings of GESCO 2005: XIVth International Symposium, Groupe d’Etude des Systèmes de Conduite de la Vigne, Fachhochschule Wiesbaden/Geisenheim, Germany, Vol. I, pp. 47-52.
Jorgensen, E.M.; Marin, A.B.; Kennedy, J.A. (2004) Analysis of the oxidative degradation of proanthocyanidins under basic conditions. J. Agric. Food Chem. 52: 2292-2296.
Pastor, J.L.; Watson, B.T. Kennedy, J.A. (2004) Development of anthocyanins and tannins in Pinot noir grapes and their relative importance in wine. Proceedings of the 2004 Oregon State University Winegrape Research Days, Corvallis, Oregon, pp.1-9.
Zimman, A.; Waterhouse, A.L.; Kennedy, J.A. (2004) Short history of red wine color. In: Red Wine Color: Revealing the Mysteries (ACS Symposium Series 886); Waterhouse, A.L. and Kennedy, J.A. (editors), American Chemical Society/Oxford University Press, Washington, DC, pp:1-6.
Kennedy, J.A.; Hayasaka, Y. (2004) Compositional investigation of pigmented tannin. In: Red Wine Color: Revealing the Mysteries (ACS Symposium Series 886); Waterhouse, A.L. and Kennedy, J.A. (editors), American Chemical Society/Oxford University Press, Washington, DC, pp.247-264.
Red Wine Color: Revealing the Mysteries (ACS Symposium Series 886); Waterhouse, A.L.; Kennedy, J.A. (editors), © 2004, American Chemical Society/Oxford University Press, Washington, DC.
Kennedy, J.A.; Peyrot des Gachons, C. (2003) Phenolic extraction during red wine production. Practical Winery and Vineyard July/August, 38-46.
Kennedy, J.A. (2003) Development of berry (seed and skin) phenolics during maturation: the effect of water status and variety. Proceedings of the IX Congreso Latinoamericano de Viticultura y Enologia, Santiago, Chile pp.159-164.
Kennedy, J.A. (2003) Tannin and the quality of red wine. Proceedings of the 18th Annual Midwest Regional Grape and Wine Conference, Osage Beach, Missouri, pp. 69-75.
Hayasaka, Y.; Kennedy, J.A. (2003) Mass spectrometric evidence for the formation of pigmented polymers in red wine. Aust. J. Grape Wine Res. 9: 210-220.
Peyrot des Gachons, C.; Kennedy, J.A. (2003) Direct method for determining seed and skin proanthocyanidin extraction into red wine. J. Agric. Food Chem. 51: 5877-5881.
Taylor, A.W.; Barofsky, E.; Kennedy, J.A.; Deinzer, M.L. (2003) Hop (Humulus lupulus L.) proanthocyanidins characterized by mass spectrometry, acid-catalysis, and gel permeation chromatography. J. Agric. Food Chem. 51: 4101-4110.
Kennedy, J.A.; Taylor, A.W. (2003) Analysis of proanthocyanidins by high-performance gel permeation chromatography. J. Chromatogr. A 995: 99-107.
Kennedy, J.A. (2002) Understanding berry development. Practical Winery and Vineyard July/August, 14-23.
Kennedy, J.A.; Godard, M.; Watson, B.T. (2002) Development of anthocyanins and tannins in Pinot noir grapes and their relative importance in wine. Proceedings of the 2002 Oregon State University Winegrape Research Day, Corvallis, Oregon, pp.81-94.
Kennedy, J.A.; Matthews, M.A.; Waterhouse, A.L. (2002) The effect of maturity and vine water status on grape skin flavonoids. Am. J. Enol. Vitic. 53: 268-274.
Harbertson, J.F.; Kennedy, J.A.; Adams, D.O. (2002) Tannin in skins and seeds of Cabernet Sauvignon, Syrah, and Pinot noir berries during ripening. Am. J. Enol. Vitic. 53: 54-59.
Kennedy, J.A.; Hayasaka, Y.; Vidal, S.; Waters, E.J.; Jones, G.P. (2001) Composition of grape skin proanthocyanidins at different stages of berry development. J. Agric. Food Chem. 49: 5348-5355.
Kennedy, J.A.; Jones, G.P. (2001) Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol. J. Agric. Food Chem. 49: 1740-1746.
Kennedy, J.A.; Troup, G.J.; Pilbrow, J.R.; Hutton, D.R.; Hewitt, D.; Hunter, C.A.; Ristic, R.; Iland, P.G.; Jones, G.P. (2000) Development of seed polyphenols in berries from Vitis vinifera L. cv. Shiraz. Aust. J. Grape Wine Res. 6: 244-254.
Kennedy, J.A.; Matthews, M.A.; Waterhouse, A.L. (2000) Changes in grape seed polyphenols during fruit ripening. In: Polyphenols Communication 2000, Proceedings of the 20th International Conference on Polyphenols, Freising-Weihenstephan, Germany, September 11-15, 2000, Vol. 2, 503-504.
Kennedy, J.A.; Matthews, M.A.; Waterhouse, A.L. (2000) Changes in grape seed polyphenols during fruit ripening. Phytochemistry 55: 77-85.
Kennedy, J.A. (2000) Grape seed tannins: impact on red wine. Practical Winery and Vineyard May/June, 39-44.
Kennedy, J.A.; Waterhouse, A.L. (2000) Analysis of pigmented high-molecular-mass grape phenolics using ion-pair, normal-phase high-performance liquid chromatography. J. Chromatogr. A 866: 25-34.
Kennedy, J.A. (1997) “Hard” and “soft” tannins: insights from a new analytical method. American Vineyard October, 32.
Aspe, E.; Guy, R.H.; Lee, W.A.; Kennedy, J.A.; Visor, G.C.; Ennis, R.D. (1995) Optimization of in vitro flux through hairless mouse skin of Cidofovir, a potent nucleotide analog. J. Pharm. Sci, 84: 750-754.
Brandl, M.; Kennedy, J.A. (1994) Degradation of the antiarthritic prodrug, 3-carboxy-5-methyl-N-[4-(trifluoromethoxy)phenyl]-4-isoxazole-carboxamide, in aqueous solution. Pharm. Res. 11: 345-348.
Goswami, K.; Kennedy, J.A.; Dandge, D.K.; Klainer, S.M.; Tokar, J.M. (1990) A fiber optic chemical sensor for carbon dioxide dissolved in seawater. Presented at the annual meeting for SPIE, Boston, Massachusetts. Proceedings of SPIE-The International Society for Optical Engineering, 1172(Chem. Biochem. Environ. Fiber Sens.), 225-32.
Oxenford, J.L.; Klainer, S.M.; Salinas, T.M.; Todechiney, L.; Kennedy, J.A.; Dandge, D.K.; Goswami, K. (1990) Development of a fiber optic chemical sensor for the monitoring of trichloroethylene in drinking water. Proceedings of SPIE-The International Society for Optical Engineering, 1172(Chem. Biochem. Environ. Fiber Sens.), 108-14.
Other
- 2009-present: Courtesy Faculty: Oregon State University
- 2008: Young scientist Award, American Chemical Society, Division of Agricultural and Food Chemistry
- 2007-2009: Associate professor, Oregon State University
- 2005-present: Associate Editor, American Journal of Enology and Viticulture
- 2006-present: Contributing Editor, Practical Winery and Vineyard
- 2005: Fulbright Scholarship, University of Bordeaux II, France
- 2001-2007: Assistant Professor, Oregon State University
- 2000-present: Member Australian Society of Viticulture and Oenology
- 1995-present: Member American Chemical Society, Division of Agricultural and Food Chemistry
- 1991-Present: Member American Society for Viticulture and Enology