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Dr. Andrew L. Waterhouse
Ph.D., Chemistry, University of California at Berkeley
Dr. Waterhouse is an internationally recognized wine chemist. His research activity focuses on the chemistry of a class of natural phytochemicals called ‘phenolic compounds’; addressing two types of effects: those that are important to the taste of wine and those that relate to health effects on wine consumers. In both cases, his laboratory collaborates with others who can help utilize the data and assisting in our understanding of these compounds. In the area of wine quality, his current interest is in the effect of oxidation on wine chemistry and how this oxidation affects important quality parameters of wine, such as taste and color. He has been studying micro-oxygenation and its effect on wine color and tannins. In general, the effects they are seeing are small, but with higher levels of oxygen they are seeing significant changes. He is currently testing some new theories on wine oxidation chemistry. Dr. Waterhouse is also participating in the development of general analytical methodology of interest in wine analysis and has a variety of methods published in this area.
For more details, see my listing at LinkedIn: http://www.linkedin.com/pub/andrew-waterhouse/7/a47/3ba
For a complete publication list see my profile at Google Scholar: http://scholar.google.com/citations?user=yY-df4UAAAAJ&hl=en Sort by year for latest reports