Mr Kenneth Frank Pocock OAM
20 January 1942 – 25 August 2025
Kenneth F. Pocock B.Ap.Sc. OAM was a trailblazing wine researcher whose work shaped Australian and international winemaking for more than half a century. He passed away peacefully on 25 August 2025, aged 83.
Ken dedicated his life to advancing the science of wine, beginning at the Australian Wine Research Institute in 1967 as an experimental officer then later becoming a senior chemist.
His career spanned 58 years; 42 as an employee and 16 years as a consultant, mentor and volunteer. Ken’s research provided breakthroughs that improved wine quality, reduced waste and saved the industry millions of dollars worldwide.
Among his many contributions, Ken developed the wine haze predictive test in 1973, a method that enabled winemakers to prevent haze and consistently produce clear, stable white wines.
The test became the industry standard in Australia and overseas and remains in use today.
His further research identified the specific grape proteins that cause haze, provided viticultural strategies to reduce them and determined the optimal timing of bentonite addition during fermentation to mitigate haze formation.
These advances have improved efficiency and reduced waste across the industry.
Ken’s expertise extended to many facets of wine science, including sulfur dioxide analysis, phenolic ripeness and extraction, oak treatment and oxidation prevention.
His insights into these areas not only deepened scientific understanding but also directly enhanced wine quality and consumer enjoyment.
Ken’s key research outcomes:
1970
Assisted in developing the Rankine still for measuring SO2 concentration in wines. This method was readily adopted by industry and continues to be used as a reference method for wine SO2 analysis.
1973
Developed the wine haze predictive test that became and remained the industry standard method. Enabled the reliable production of quality white wines.
1998-2004
Developed a body of knowledge on the factors influencing the amount of haze-forming components in grapes that contribute to wine instability and haze. Enabled winemakers and viticulturalists to make informed decisions about strategies to minimise haze formation.
2011
Completed research into the optimal timing of bentonite addition during winemaking. This knowledge changed the industry practice in mitigating haze formation that enabled optimal production of clear and bright white wines with minimal waste production.
2018
Contributed to the development of a new predictive test based on the 1973 heat test.
Ken was widely respected for his scientific rigour, his generosity in sharing knowledge and his dedication to supporting both researchers and winemakers.
His work has had a lasting impact on the Australian wine industry, cementing his legacy as one of its most influential wine scientists.
In recognition of his service and contributions, Ken was awarded the Medal of the Order of Australia (OAM) in 2023.
Ken will be remembered not only for his achievements in wine research but also for his humility, collegiality and commitment to the betterment of the wine industry.
He leaves behind a legacy of innovation and collaboration that will continue to benefit future generations of researchers, scientists and winemakers.
A memorial service will be held in October with details shared on AWRI’s social media channels.
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