WATERHOUSE

My research activity focuses on the chemistry of a class of natural phytochemicals called the phenolic compounds. We address two types of effects, those that are important to the taste of wine, and those that relate to health effects of wine consumers. In both cases we collaborate with others who can help utilize our chemical data and assistance to advantage and vice versa... In the area of wine quality, our 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. We have been studying micro-oxygenation and its effect on wine color and tannins. It appears that yeast are important to the magnitude of the effect. We are currently testing some new theories we have on wine oxidation chemistry... I also participate in the development of general analytical methodology of interest in wine analysis and we have a few different methods published in this area. We are currently applying a..

Primary location: Davis United States