Connell Cunningham Jr. Named Scholar in Residence for the Office of Community-Based Learning The visiting assistant professor of chemistry will serve a one-year term for the 2024-25 academic year.

By Brian Laubscher
November 12, 2024

The Office of Community-Based Learning (CBL) at Washington and Lee University has announced that Connell Cunningham Jr., visiting assistant professor of chemistry, will serve as its Scholar in Residence for the 2024-25 academic year.

The CBL Scholar in Residence position is a one-year opportunity that supports a tenure-track or non-tenure-track faculty member interested in or is currently conducting research that would enhance knowledge, understanding and/or create an impact within the Shenandoah Valley. The Scholar in Residence meets with and receives support from the Office of Community-Based Learning throughout the academic year. This includes brainstorming and building relationships with potential community partners.

As the Scholar in Residence, Cunningham will be focused on the chemistry of local wines, identifying and quantifying sugars through gas chromatography–mass spectrometry (GC-MS) to develop the taste profiles of specific wine samples.

“The Community-Based Learning Office is excited to welcome Connell as our inaugural Scholar in Residence,” said Sascha Goluboff, CBL director. “His research combines the field of chemistry with community outreach. By identifying the taste profiles of local wines and sharing this information with businesses and vineyards, he will promote knowledge and positively impact the local economy.”

Cunningham and a student research team will use samples from local vineyards and wine purveyors to develop a chemical method for quantitative analysis. Their testing will seek to broaden analysis to tannins, flavonoid and acids. In exchange for providing samples, Cunningham’s team intends to provide these businesses with recommendations for identifying, marketing and influencing the taste profiles of their offerings.

“Wine flavors can be described in many ways — fruity, floral, earthy, spicy, crisp, smoky and more,” said Cunningham. “I aim to generate data that will allow local businesses to speak to their customers about the chemistry behind these flavors, giving them a scientific language to describe taste. This data should help customers better understand their own preferences, ultimately supporting local businesses in connecting customers with wines that suit their tastes.”

Additionally, Cunningham plans to develop an interdisciplinary co-taught course to “explore the history of wine, the labor of enslaved people and wine chemistry, particularly as it relates to Black culture in Virginia and beyond.”

“Students will be introduced to the fundamental components of wine — sugars, tannins, acids, aromatic compounds — and learn how each is chemically analyzed for quality control,” said Cunningham. “Once students understand what’s in the bottle, they’ll engage with the winemaking process. We hope to visit local vineyards to discuss with owners how land, climate and processing contribute to the unique qualities of a wine. This part of the course will also cover the history of wine in the Shenandoah Valley. Finally, we’ll examine the economic impact of wine on the region by interacting with local businesses.”

After the academic year, Cunningham’s research team will present their findings to the CBL office and then prepare an information sheet and presentation to be shared with the wider community.

Cunningham joined the W&L faculty in 2023. He holds a Bachelor of Science in chemistry from North Carolina Agricultural & Technical State University, a Master of Science in chemistry from the University of North Carolina at Greensboro and a Ph.D. in chemistry from the University of North Carolina at Chapel Hill.