Dr. Andrew L. Waterhouse

Professor of Enology, Department Chair, John E. Kinsella Chair in Food, Nutrition and Health, Department of Viticulture and Enology http://waterhouse.ucdavis.edu

Ph.D., Chemistry, University of California at Berkeley
B.S., Chemistry, University of Notre Dame

Office: 1158 RMI North Building
Phone: 530-752-0381
Fax: 530-752-0382
Email: venchair@ucdavis.edu

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. Dr. Waterhouse 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 currently serves as Interim Chair for the Department of Viticulture and Enology.

2006 Waterhouse, A.L., V.F. Laurie, Oxidation of Wine Phenolics: a Critical Evaluation and hypothesis. American Journal of Enology and Viticulture, 57: 306-313.

2006 Laurie V.F.; A.L. Waterhouse, Oxidation of Glycerol in the Presence of Hydrogen Peroxide and Iron in Model Solutions and Wine. Potential Effects on Wine Color, Journal of . Agricultural and Food Chemistry , 54:4668-4673

2006 Pinelo, M., V.F. Laurie, A.L. Waterhouse, A Simple Method To Separate Red Wine Nonpolymeric and Polymeric Phenols by Solid-Phase Extraction, Journal of . Agricultural and Food Chemistry , 54:2839-2844.

2005 Waterhouse, A.L., Consumer Labels Can Convey Polyphenolic Content. Clinical & Developmental Immunology, 12: 43-46.

2004 Zimman,A., A. L. Waterhouse, and J. A. Kennedy, A Short History of Red Wine Color, in Red Wine Color, Revealing the Mysteries. A.L. Waterhouse and J.A. Kennedy (Eds.) ACS Symposium Series, 886. American Chemical Society, Washington D.C., pp 1-6.

2004 Waterhouse, A.L., and A. Zimman, The Fate of Malvidin-3-glucoside in New Wine, in Red Wine Color, Revealing the Mysteries. A.L. Waterhouse and J.A. Kennedy (Eds.) ACS Symposium Series, 886. American Chemical Society, Washington D.C., pp 217-231.

2004 DeBeer, D., J.F. Harbertson, P.A. Kilmartin, V. Roginsky, T. Barsukova, D.O. Adams, and A.L. Waterhouse, Phenolics: a Comparison of Diverse Analytical Methods. American Journal of Enology and Viticulture, 55: 389-400.

2004 Zimman, A., A.L. Waterhouse Incorporation of Malvidin-3-Glucoside into High Molecular Weight Polyphenols during Fermentation and Wine Aging. American Journal of Enology and Viticulture. 55: 139-146.

2003 Donovan, J.L., A.L. Waterhouse, Bioavailability of Flavanol Monomers. In Flavonoids in Health and Disease, 2nd Edition, Rice-Evans, C.A. and L. Packer, Eds., Marcel Dekker, New York, pp 413-440.

2003 Lau, D.W, A.J. King, A.L. Waterhouse, An assay to estimate tannins added to postmortem turkey meat. Journal Agriculture Food Chemistry. 51: 6640-6644.

2002 Araim, O., J Ballantyne, A.L. Waterhouse, B.E. Sumpio, Inhibition of vascular smooth muscle cell proliferation with red wine and red wine polyphenols. Journal of Vascular Surgery. 35: 1226-1232.

2002 Kilmartin, P.A., H.L. Zou, A.L. Waterhouse, Correlation of wine phenolic composition versus cyclic voltammetry response. American Journal of Enology and Viticulture. 53: 294-302

2002 Kennedy, J.A., M.A. Matthews, A.L. Waterhouse, Effect of maturity and vine water status on grape skin and wine flavonoids. American Journal of Enology and Viticulture. 53: 268-274.