Project Description
This project explores how Virginia’s unique terroir, including its climate, soils, and vineyard practices, shapes the chemical composition of regional wines. Students will analyze key components such as sugars, organic acids, tannins, phenolics, and aroma-active compounds using Gas Chromatography Mass Spectrometry (GCMS), Nuclear Magnetic Resonance (NMR) spectroscopy, and various wet-chemical methods. Students will gain hands-on experience with sample preparation, derivatization, quantitative analysis, and the interpretation of real analytical data. The work connects directly to questions faced by local vineyards and contributes to a growing scientific understanding of Virginia wine chemistry.
Prerequisites
Organic Chemistry I (CHEM 241) is preferred but not required.
Special Comments
Students should expect to work alongside the Cunningham research group during the Winter Term.
Project Information (subject to change)
Estimated Start Date: 6/08/2026
Estimated End Date: 7/31/2026
Estimated Project Duration: 8 weeks
Maximum Number of Students Sought: 3
Research Location: On campus
Travel Required? No (If “yes”: )
Contact Information: Connell Cunningham (email: ccunningham@wlu.edu)