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Alex Fredrickson
Assistant Professor of Practice

Wine Studies

afredrickson@linfield.edu

Alex Fredrickson has a Ph.D. in Enology (Food Science) from the University of Missouri. His research focused on tannins and protein–tannin relationships in red wines. Alex received his B.S. in Food Science from the University of Idaho and his M.S. (Enology/Food Science) from Cornell University, where his research focused on exogenous tannins in hybrid red wines. He worked at Gallo’s Sonoma facility in Healdsburg, CA as a research scientist, where he focused on smoke taint, phenolic extraction, and wine sensory research. He has also worked in winemaking at Church Road Winery in Hawke’s Bay, New Zealand, Duckhorn Wine Company’s Canvasback Winery in Walla Walla, WA, and Moorilla Winery in Tasmania, Australia. He owned and operated his own small winery, Wicked Water, in Geneva, NY. Alex is now a fermentation consultant at Terroir Consulting Group based in Portland, OR. As a Professor of Practice at ÃÛѨÊÓƵ in the Wine Studies program, Alex is excited to share his knowledge of enology and the wine industry with the next leaders in the industry!

Education

• B.S. Food Science (University of Idaho)
• M.S. Food Science-Enology (Cornell University)
• Ph.D. Food Science-Enology (University of Missouri)

Academic Interests

Enology & Viticulture