Beer v. wine: Which is the real energy drink?
(September 2007)
In recent years, researchers have learned that there just might be sound science behind what was once thought to be mere folk medicine regarding the health benefits of beer and wine.
In this segment, two UC Davis experts in the science of winemaking and brewing debate which of the two beverages is better for you.
They include Charlie Bamforth, the Anheuser-Busch Professor of Malting and Brewing Sciences and chair of UC Davisí Food Science and Technology Department. He is the author of several books on brewing and malting science, and he has studied the nutritional merits of beer.
He discusses health merits of beer and wine with Andy Waterhouse, who holds the John E. Kinsella endowed chair in Food, Nutrition and Health and chairs the Department of Viticulture and Enology. Waterhouse's research focuses on the chemicals that affect the taste of wine, and those that relate to the health effects of wine for consumers.
Related news
- "UC Davis Brewing Expert to Speak at New York Academy of Sciences," News Service, 2.21.07
- "New book examines the science of fermentation in food and drink," News Service, 1.9.06
- "Beer and carbs," News Service, 10.28.05
- "Beer's bad rap for carbs unjustified," News Service, 10.28.05
- "Brewing expert examines health potential of beer," News Service, 7.27.04
- "A fine blend," UC Davis Magazine, Winter 2002
- "Chocolate chemicals could clear way to heart," News Service, 9.19.96
Web sites
- Charlie Bamforth's faculty Web site
- Department of Food Science and Technology
- Andrew Waterhouse's faculty Web site
- Waterhouse Lab
- Department of Viticulture and Enology
Profiles
Charlie Bamforth, professor of food science and technology
Brewing scientist Charlie Bamforth holds the Anheuser-Busch Endowed Professorship of Malting and Brewing Science and chairs UC Davisí Department of Food Science and Technology
He began his work in the brewing industry in 1978 and joined the UC Davis faculty in 1999. Before coming to UC Davis, he served as deputy director-general of Brewing Research International and research manager and quality assurance manager of Bass Brewers in England.
He has taught courses on malting and brewing science and conducted research on beer quality, including the stability of beer flavor and foam. He also is the author of several brewing-related books.
Bamforth also serves as special professor in the School of Biosciences at the University of Nottingham, England, and is a fellow of the Institute of Brewing and Distilling and a fellow of the Institute of Biology. He also is editor-in-chief of the Journal of the American Society of Brewing Chemists.
Contact: Charlie Bamforth, Food Science and Technology, (530) 752-9476, cwbamforth@ucdavis.edu
Andrew Waterhouse, professor of viticulture and enology
Andrew Waterhouse, currently the interim chair of UC Davisí Department of Viticulture and Enology, is an internationally recognized wine chemist.
His research focuses on the chemistry of phenolic compounds, which are found in fruits and vegetables. He is particularly interested in how these compounds affect wine taste and the health of wine consumers.
He also is studying the effect of oxidation on wine chemistry and how this process affects important parameters of wine quality, such as taste and color.
Waterhouse also is working to develop new analytical methods for wine analysis. He and colleagues are applying a number of different methods to observe the effects of new grape or wine treatments that are being offered by various companies.
His laboratory also is investigating how different toasting procedures for oak and chestnut wood affect the composition and taste of wine stored in barrels made from these woods.
Contact: Andrew Waterhouse, Viticulture and Enology, (530) 752-0381, alwaterhouse@ucdavis.edu