Andrew Waterhouse

An internationally recognized wine chemist, Professor Waterhouse’s research program focuses on phenolic compounds, in particular their effects on wine qualities and on the health of wine consumers. His current interests also include the effect of oxidation on wine chemistry and how this oxidation affects important quality parameters of wine, such as taste and color. Waterhouse is participating in the development of general analytical methodology of interest in wine analysis and has a variety of methods published in this area. He and his colleagues are currently applying a number of different methods to look at new grape and wine treatments being offered by various companies.

Dr. Waterhouse received his B.S. in chemistry from the University of Notre Dame and his Ph.D. from the University of California, Berkeley. He did postdoctoral studies at UC Berkeley, investigating natural pesticides. His first academic appointment was in the Chemistry Department at Tulane University, where his research program focused on structure-activity relationships of carbohydrates.

Dr. Waterhouse teaches UC Davis’ popular Introduction to Winemaking course, as well as more specialized courses for enologists, including a graduate-level course, Natural Products of Wine. He has received awards for wine research and has organized several symposia on the subjects of wine chemistry and wine and health.

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