disciplines that impact grape growing and winemaking. Early research efforts were aimed at making grape growing and wine production economically viable for post-Prohibition agriculturists. Work focused on identifying the appropriate varieties and clones best suited to California growing conditions
the technology to assure the production of sound, defect-free wines was developed. Later research aimed at expanding knowledge of the factors that impact grape and wine characters so that the winemaking processes could be tailored by individual Objective methods of sensory evaluation of wines were developed in the department that is now widely used throughout the food and
beverage industries. Descriptive analysis of wines has now become a standard procedure for wine evaluation and has had the added the consumer. Marketplace interest in wine has further increased due to research that point to various components in wine that The Enology Building and Cellar, built in 1939, serve as the primary hands-on teaching space for the department’s students. The Cellar holds over 70,000 bottles of wine and includes wines made by the department as well as wines donated by wineries and private collectors. The Pilot Winery allows the students to learn how to operate commercial-scale winery equipment as well as practice the latest winemaking techniques and procedures. The UC Davis Vineyards provide the students and faculty with 120 acres of high-quality wine grapes and table grapes. There is also an experimental vineyard located in the Oakville area of Napa Valley.
If this all seems complicated all you have to know is California is the leading wine producing state— California’s 211.9 million cases held a 61 percent share of the U.S. (18 percent) of the bottles consumed in the United States. If California were a nation, it would be the fourth leading wine-producing country in the world behind France, Italy and Spain. Thank you UC Davis Department of
For More Information: wineserver.ucdavis.edu
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