He received his bachelor’s degree in biochemistry and doctorate in agricultural chemistry from the University of California at Davis. Jim’s research focuses on the phenolic compounds found in grapes and wine and their biochemical and chemical changes during grape ripening, winemaking and aging. Jim serves as an associate editor for the Australian Journal of Grape and Wine Research. Jim has received research paper of the year in Enology from the American Journal of Enology and Viticulture three times (2010, 2014, 2017). Jim is an active volunteer for the American Society of Enology and Viticulture serving in various capacities on the board and now serves as the first vice president and the technical program director. Jim has organized symposiums, workshops and seminars in California and Washington.