Education
B.S. 1987 - University of California, Davis, Chemistry
Ph.D. 1999 - University of California, Davis, Agricultural and Environmental Chemistry
Postdoctoral Fellowship 2000-2001 - Adelaide University, South Australia

Professional Activities
American Chemical Society, American Society for Enology and Viticulture, Australian Society of Viticulture and Oenology

Research Interests
Research focuses on the chemistry of plant polyphenols with special interest in the area of grape and wine flavonoid chemistry. Current areas of interest include:

Anthocyanin and proanthocyanidin chemistry
Development of analytical methods for plant polyphenol analysis
Developmental and processing changes in plant polyphenol structure

Representative Publications
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, Journal of Agricultural and Food Chemistry 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, Journal of Agricultural and Food Chemistry 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. Journal of Agricultural and Food Chemistry, 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. Journal of Agricultural and Food Chemistry, 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, American Journal of Enology and Viticulture, 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. Journal of Agricultural and Food Chemistry, 55 : 3675-3680.

Drinkine, J.; Lopes, P.; Kennedy, J.A.; Teissedre, P.-L.; Saucier, C. (2007) Analysis of ethylidene-bridged flavan-3-ols in wine. Journal of Agricultural and Food Chemistry, 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, American Journal of Enology and Viticulture, 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 , Journal of Agricultural and Food Chemistry, 54 , 8510-8520.

Kennedy, J.A.; Saucier, C.; Glories, Y. (2006) Grape and wine phenolics: History and perspective, American Journal of Enology and Viticulture, 57 : 239-248.

Pastor del Rio , J.L.; Kennedy, J.A. (2006) Development of proanthocyanidins in Pinot noir grapes and their extraction into wine, American Journal of Enology and Viticulture, 57 : 125-132.

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, Journal of Agricultural and Food Chemistry 53 , 5798-5808.

Jorgensen, E.M.; Marin, A.B.; Kennedy, J.A. (2004) Analysis of the oxidative degradation of proanthocyanidins under basic conditions. Journal of Agricultural and Food Chemistry, 52 , 2292-2296.

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) ; (2004) Waterhouse, A.L.; Kennedy, J.A. (editors), American Chemical Society/Oxford University Press, Washington , DC .

Hayasaka, Y.; Kennedy, J.A. (2003) Mass spectrometric evidence for the formation of pigmented polymers in red wine. Australian Journal of Grape and Wine Research, 9, 210-220.

Peyrot des Gachons, C.; Kennedy, J.A. (2003) Direct method for determining seed and skin proanthocyanidin extraction into red wine. Journal of Agricultural and Food Chemistry, 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. Journal of Agricultural and Food Chemistry, 51 , 4101-4110.

Kennedy, J.A.; Taylor, A.W. (2003) Analysis of proanthocyanidins by high-performance gel permeation chromatography. Journal of Chromatography, A 995 , 99-107.

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. (2002) Proanthocyanidins: extraction, purification, and determination of subunit composition by HPLC. Chapter written for Current Protocols in Food Analytical Chemistry , John Wiley & Sons, Inc., New York , NY I1.4.1-I1.4.11.

Kennedy, J.A.; Matthews, M.A.; Waterhouse, A.L. (2002) The effect of maturity and vine water status on grape skin flavonoids. American Journal of Enology and Viticulture, 53 , 268-274.

Kennedy, J.A. (2002) Understanding berry development. Practical Winery and Vineyard July/August , 14-23. http://www.practicalwinery.com/JulyAugust02/julaug02p14.htm

Page updated 07/10/08