Dr. Andrew L. Waterhouse is an internationally recognized enologist and chemistry specialist in wine who visited Chile as a U.S. Specialist to collaborate with University of Talca in this field.

His work, which includes the effects of oxidation on wine chemistry and quality and editor in several specialized journals, is of great interest to that industry in our country and these are his first impressions of his visit.

“Chile has been a delight, with a friendly face on arrival. Prof. Felipe Laurie picked me up at the Santiago airport and we headed south to Talca, stopping at his home for lunch with a very good Carmenére wine, the signature winegrape of Chile. The next day Laurie picked me up and we went to the University of Talca for the day. I am sharing an office with a colleague from Tarragona, Spain who is also visiting, and is working here for a few months.

The University of Talca is a small and new but rapidly growing school that is already making waves. It started with a focus on agricultural science but now is beginning to offer program in the social sciences and has facilities in multiple cities in Chile. I am here to discuss possible school to school exchanges, but my primary goal is to discuss enological science and science in general with students in class as well as researchers.

There are many exciting research efforts underway here with, excellent technical support and it is very enjoyable to chat with students and faculty about ideas on chemistry or wine. That will continue over the next two weeks, along with presentations to graduate and undergraduate students, as well as a technical talk with a research team, and visits to local vineyards. I have also been asked to offer remarks at the inauguration of the graduate program for the year, so Talca is taking full advantage of my visit.

By Dr. Andrew L. Waterhouse, University of California, Davis