Understanding Wine Chemistry

Andrew L. Waterhouse, PhD, is a Professor in the Department of Viticulture and Enology, University of California, Davis, USA. He is Chair of the Viticulture and Enology graduate studies program, and his research lab has made critical contributions to the chemistry of wine and wine analysis.
Gavin L. Sacks, PhD, is Professor in the Department of Food Science, Cornell University, USA.. His research is concerned with the development and application of trace-level analyses to foods and beverages, especially wines. He also teaches courses related to wine flavor chemistry and wine analysis.
David W. Jeffery, PhD, is Associate Professor in the School of Agriculture, Food and Wine, University of Adelaide, Australia. His research involves the application of chemistry to understanding the links between composition and quality, and formation and fate of molecules, primarily in grape and wine. He also teaches courses related to stabilisation, clarification, and distillation, among others, and contributed to the development and delivery of an online wine education course called World of Wine: From Grape to Glass.