Education:

1. Ph.D. in Organic Chemistry, University of California at Berkeley, 1983
2. B.S. in Chemistry, University of Notre Dame, 1977

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.

Professional Associations

• American Society for Enology and Viticulture
• Sigma Xi
• American Chemical Society
• Phytochemical Society of North America

Awards

• 1995 Academie Amorim Award of Special Merit
• 1996 Medical Friends of Wine Research Award
• 2000-2005 University of California, Chancellor’s Fellow
• 2003-2008 John E. Kinsella Chair in Food, Nutrition and Health
• 2005 ISI Highly Cited Researcher
• 2015  Arturo Gomez-Pompa Lecturer, UC Riverside
• 2014  Wine Chemistry Pioneer, Oxygen Club of California 
• 2014  Fulbright Specialist, University of Talca, Chile
• 2013  BREAD Ideas Challenge Winner, National Science Foundation
• 2008-2011  Marvin Sands Endowed Chair, UC Davis
• 2008  Honorary Doctorate, Université Victor Segalen Bordeaux 2