Andrew Waterhouse

Andrew L. Waterhouse, Professor of Viticulture & Enology, Faculty Director, Confucius Institute at UC Davis, is a third generation Californian, and was born in Redding, but grew up moving frequently, including some years abroad. He received his bachelor's in chemistry from the University of Notre Dame in 1977. Having completed his Ph.D. and a postdoctoral research appointment at UC Berkeley, he joined the chemistry department at Tulane University in 1986.

In 1991, he moved to the Department of Viticulture and Enology at UC Davis where his research program has delved into various aspects of phenolics. These naturally occurring compounds, present in grape skins and seeds and extracted from oak barrels, account for several aspects of flavor and bouquet, as well as antioxidant activity, which helps wines age and may reduce chronic disease in wine drinkers. Current studies focus on wine oxidation chemistry and the absorption and metabolism of anthocyanins. His graduate students and post-docs are winemakers, researchers and professors across California and elsewhere around the globe.

He is a Professor of Enology and has previously held the John E. Kinsella Chair in Food, Nutrition and Health, and the Marvin Sands Endowed Chair. He has won the Medical Friends of Wine Research Award, a UC Davis Chancellor’s Fellow award, holds an honorary doctorate from the University of Bordeaux, and he has been named one of the most highly cited researchers by ISI. He teaches the popular general education “Introduction to Winemaking” course, and a graduate course entitled “Natural Products of Wine.” He also has an appointment at the University of Auckland as Honorary Professor.

In addition to his research and teaching, Professor Waterhouse is associate editor of the American Journal of Enology and Viticulture and serves on the editorial boards of two other prominent research journals. He has chaired numerous national and international symposia and is active in such professional organizations as the American Society for Enology and Viticulture and the American Chemical Society. He also consults on enology and provides expert advice in related legal matters.