We use cookies to ensure that our site works correctly and provides you with the best experience. If you continue using our site without changing your browser settings, we'll assume that you agree to our use of cookies. Find out more about the cookies we use and how to manage them by reading our cookies policy. Hide

Current Issue

19th February 2020
Selected Chemistry & Industry magazine issue

Select an Issue


C&I e-books

C&I e-books

C&I apps

iOS App
Android App

Will uncorking become a lost custom? Innovation and tradition in wine bottle closures

This webinar has been broadcast.
A recording is now available on-demand.

Presented by Prof Andrew Waterhouse Viticulture and Enology
Andrew moved to the Department of Viticulture and Enology at UC Davis in 1991 where his research program has delved into various aspects of phenolics.

Is uncorking headed for the dustbin? Will we lose the pop of opening a bottle? Prof Andrew Waterhouse, UC Davis, will reveal the differences in wine bottle closures and discuss new closures coming into the market. How do natural corks differ from synthetics and screw caps? What new technology is used to study closures? Can you age wine under a screwcap? These and other questions will be addressed.

This webinar is available to view on-demand and is viewable by registering at the above link or by clicking the link in your confirmation email

Your presenter...

Andrew L. Waterhouse is a third generation Californian, but moved frequently while growing up, including some years abroad, living in Thailand, Ghana and Iran before attending university. 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 several aspects of wine oxidation chemistry, closure performance and the absorption and metabolism of proanthocyanidins. 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 in agriculture by ISI. He teaches a course on the chemical analysis of wine, as well as 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 has served as associate editor of the American Journal of Enology and Viticulture as well as on the editorial advisory board for the Journal of Agricultural and Food Chemistry. He recently became Editor-in-Chief of Journal of the Science of Food and Agriculture (JSFA), along with Dr Mark A. Shepherd, Senior Scientist at AgResearch Ltd, New Zealand.

Professor Waterhouse has chaired numerous national and international symposia and participates in such professional organizations as the American Society for Enology and Viticulture and the American Chemical Society.

Share this article